Sweet Paul Issue #19 Winter 2014

W I N T E R 2014

G ROW

i n s p i r e d , COMMUNIT Y l a v e n d e r, PRIDE , M E M O R I E S bl u eb ells, LAUGHTER, C O N F I D E N C E

LOV E debate, CONVERSATION

S O N S , DAU G H T E R S , m u t t s , P OE TRY,

UNDERSTANDING, acceptance,

MAGIC

We make Mrs. Meyer’s for all the B E AU T I F U L

t h i n g s Y O U G R O W i n Y O U R H O M E.

MRSME YE RS.COM

©2014 The2Caldrea Company. All rights reserved. | SWEETPAULMAG.COM WINTER 2014

Contents WINTER 2014

4 What’s up Sweet Paul?

8 Winter is the season to...

12 Recipe Monday 14 Crafty Friday 16 Lova's world 19 Keep your eye on 26 My happy dish 29 Books 30 Gorg-wanna handmade 35 Will's picks 40 From Mormor's kitchen 44 Gorg-wanna kids

features 60

Cookies

70

It's a blue, blue Christmas

80

Scandanavian

90

We come bearing gifts

98

Cozy winter bites

104

Shadow boxes

114

Pistachio

120

Wool

128

Black is the new black

136

London shopping guide

144

Pantry confessions

145

Next time!

46 Tamar’s ornaments 50 Woof 52 One for the season

PHOTOGRAPHY by Paul Lowe

54 Gorg-wanna design

SWEETPAULMAG.COM | 3

What’s up Sweet Paul?

PHOTOGRAPHY by Paul Lowe

New challenges

So I decided to pick up a camera and start shooting. And I love it. I will never call myself a photographer—I have too much respect for my photographer friends to do that. But I have been watching them for years, and picked up a few tricks here and there. Some results of my work can be found in this issue. Be gentle with me

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I seem to be at a stage in my life where I need new challenges.

(Like running a magazine isn’t enough!) I really love being busy, I don’t know why. Both my grandmother and mother always loved to be busy, and even my sister is bitten by the same bug.

It must be in our blood.

So I decided to pick up a camera and start shooting. And I love it. I will never call myself a photographer—I have too much respect for my photographer friends to do that. But I have been watching them for years, and picked up a few tricks here and there. Some results of my work can be found in this issue.

Be gentle with me.

Christmas is here and I have been thinking about my childhood Christmases a lot. I’ve been thinking about what made me excited back then. I realized it was mostly about the senses: the smell of Christmas food, a bowl of clementines, pinecones and cinnamon sticks thrown into the fireplace.

I wasn’t so excited about the gifts, but mostly about the whole family coming together to spend time with each other.

I just loved cuddling up with my mom in her big bed on Christmas day, both of us reading the books we received.

Hers was always a romantic novel set in a hospital and mine was always something historical.

Those were magic moments.

I wish you all a very happy holiday and may all your dreams come true.

XO

only you

A thoughtful gift

could make

Six & Eight by Kellie French

Make totally unique photo albums, baby books, cookbooks full of family favorites, travel albums, storybooks, and more.

If you can dream it up, you can turn it into a one-of-a-kind gift book with Blurb. Get the tools, creative flexibility, print quality, and inspiration you need to make truly thoughtful gifts for everyone on your very special list.

blurb.com/gifts SWEETPAULMAG.COM | 5

Paul Lowe

Founder & editor-in-chief paul@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com Susanna BlĂĽvarg Editor-at-large susanna@sweetpaulmag.com

Lova BlĂĽvarg Editor-at-large lova@sweetpaulmag.com Laura Kathleen Maize Copy editor laura@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

Follow us on Instagram instagram.com/sweetpaulmagazine instagram.com/jolinerivera instagram.com/brightbazaar

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Contributors Aimee Swartz Anne Moltke Hansen Carlo Geraci china squirrel Dietlind Wolf Kristin Gladney Linda Pugliese Linda Xiao

Maeve Sheridan Michael Cunningham Michaela Hayes, Crock & Jar Molly Shuster Reetta Pasanen Sanna Kekalainen Ulf Svane

Give the gift of color this holiday.

ritstudio.com Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC SWEETPAULMAG.COM | 7

Winter is the season to ...

Vase with metallic rim, $21

Finnsdottir range by Anne Hoff, $27 finnsdottir.dk

CREATE a warm and cozy vibe at home with gently flickering candlelight and delicate festive touches DRINK a Raspberry Martini Sparkle Makes 8 drinks

12 oz Martini 5 oz gin 2 bottles Prosecco 4 teaspoons icing sugar 24 frozen raspberries 1. Mix the Martini and gin together in advance and chill the Champagne flutes in the fridge.

2. When you are ready to serve the drinks, add half a teaspoon of icing sugar into 8 flutes.

3. Pour the Martini and gin mixture, stir with a spoon, and then add the frozen raspberries.

4. Top up with the prosecco and enjoy!

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BAKE candy cane cookies

Stag cushion $22

Storage baskets $29

COOK with cinnamon, cloves, and clementines SHOP at H&M Home for simple, stylish, and affordable decorative touches that will last long beyond the holiday season and throughout the winter months hm.com

art prints FaBriCs HOLiDaY CarDs

minted.com

Welcome to the world’s most inspired Creative marketpL aCe.

15% OFF + Free reCipient aDDress printinG

rachel nanfelt O f a l e t h e a & r U t h, S e at t l e , Wa

See Rachel’s entire collection of art, fabric, and stationery designs at aletheaandruth.minted.com

CODE: SPHOL15 EXP: 1/31/2015

SWEETPAULMAG.COM | 9

WINTER

Our top three holiday decorating ideas this season

Foil pressed framed photo Personalizing your festive décor is a great way to welcome friends and family into your home and make them feel welcome during the holidays. One of our favorite stationary stores, Minted, has created these oh-so-charming framed photos (prices vary) for the 2015 season. We love this polka dot foil pressed design that is perfect for catching the season’s shimmering candlelight. Whether you pop in a new or old family photograph, it’s bound to delight all the family when they see it hung on the wall. minted.com

Snow globes The clever folks at West Elm always know how to pull together a stylish assortment of holiday décor, and this year is no different. Our pick of the crop this season are their snow globes. Set on a faux birch base, the forest-themed snow globes (from $14) are ideal for adding instant winter wonder to any home. Place one on top of a pile of books for a festive finishing touch, or line up several across the mantle for a winning (and playful!)

Christmas look. westelm.com

Treat a loved one (or yourself!) to a stylish and timeless piece that will lend an air of elegance and grace to any desktop Brass desk organizers, poketo. com, from $39

3.

Penguin or reindeer wine rack Who says wine is just for drinking? Not us! Here at Sweet Paul we love these wine holders ($37 each) that make a statement out of the bottles before and after they’ve been opened. For a talking point, why not place the penguin and reindeer shaped wine racks on a sideboard in the dining room. Not only do they make for quirky holiday décor, but they are fun gifts, too! notonthehighstreet.com

Look what Sweet Paul spotted!

1. 356 Instagram pictures Hooked on social? Us too! But we want to free our favorite pictures and enjoy them all year round. Why not print a calendar with your top snaps! printstagr.am, $40 2. Lake card set This card set is the perfect gift for the stationary lover in your life. We challenge you not to keep it for yourself! socialpreparednesskit.com, $32 3. Pure copper & stainless steel cocktail shaker Cocktails just got even more chic thanks to this metallic beauty—and just in time for the party season, too. We’re gonna “do a Swifty” and shake, shake, shake it off!

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2.

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kaufmann-mercantile.com, $219

aLL FrOm artist

aLetHea & rUtH from seattLe, Wa 1. SnOWfl aKe WISheS foil-pressed holiday card 2. PaInt StUDY SUnSet limited edition art print shown in Minted’s hand-carved wood frame 3. DOtteD DIaMOnD fabric

Welcome to the world’s most inspired Creative marketpL aCe. real foil-pressed holiday cards.

1.

2.

3.

art prints FaBriCs HOLiDaY CarDs

minted.com

15% OFF + Free reCipient aDDress printinG CODE: SPHOL15 EXP: 1/31/2015 SWEETPAULMAG.COM | 11

Recipe Monday

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

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If I don’t bake these cookies, it’s not Christmas in my house Jam Cookies Makes 10 large cookies

1 stick salted butter 1 cup sugar 1 large egg 2 cups plain flour ½ teaspoon baking powder 1 teaspoon vanilla extract jam (I used apricot and raspberry/plum) 1. In a large bowl, beat butter and sugar until light and creamy.

2. Add the egg and beat it into the mixture.

3. Add flour, baking powder, and vanilla, and mix until combined.

4. Wrap in plastic and refrigerate for at least 2 hours before use.

5. Preheat oven to 350°F. 6. Roll out to 1⁄8” thickness on a floured surface.

7. Cut out large round cookies and transfer to a parchment-paper-covered baking tray.

8. Spread about ½ a teaspoon of jam on each cookie.

9. Cut out stars, hearts, and trees in the leftover dough and place on top.

10. Bake for about 8–10 minutes, or until just golden.

11. Cool on a wire rack.

Store in an airtight container with sheets of parchment paper between each cookie.

SWEETPAULMAG.COM | 13

Crafty Friday This is such a fun way to use all those old holiday family photos. And the best thing? It’s more or less free! All you need is paper, a printer, and a sewing machine

CRAFT+STYLING+PHOTOGRAPHY by Paul Lowe

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Memory Advent Calendar You will need:

holiday family photos (if you don’t have any there are thousands online) printer paper scissors 25 small gifts sewing machine thin ribbon 1. Start by printing out 25 fun holiday images and cut them down to size.

2. Print out the numbers from 1–25 and cut them into small ribbon shapes.

3. Use plain paper to cut out backs for all the images.

4. Place a small gift in between each photo and its backing, and use the sewing machine to close each up like a pillow.

5. Sew on the number ribbon as well.

6. Glue a ribbon to the back of each parcel and hang them on the wall.

SWEETPAULMAG.COM | 15

Lova's world

CRAFTS+STYLING by Lova Blåvarg | STYLING+PHOTOGRAPHY by Susanna Blåvarg

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Paper Star One Swedish Christmas tradition that I truly love is to have large paper star lanterns hanging in the windows. You can see these lanterns in nearly every window each December. At first there was only one kind, but now you can get them in lots of different patterns and colors. This year I decided to make my own and, using the template from Sweet Paul’s website, you can make one too!

You will need:

templates from sweetpaulmag.com paper hobby knife scissors pencil transfer paper paper glue ribbon or string lamp on a cord 1. Print out the star template from the Sweet Paul website. For a seven-point star you will need seven sheets of paper.

2. Draw a pattern for decorative holes on another piece of paper. You can make it simple or more intricate depending on how much time and patience you have.

3. Transfer your design to all the sheets using transfer paper.

4. Cut out the holes using a hobby knife or scissors. Then cut out the templates.

5. Fold the paper shapes in half along the line. Also fold the flaps. The flap along the edge should be folded in the same direction as the fold in the middle, while the flap at the bottom should be folded in the other direction.

6. Glue 2 paper shapes into 1 point and then attach the points to each other.

Leave an opening where the lamp will go.

7. Attach a ribbon or string to each side— you'll use this to close the star. Remember to use a light bulb that doesn’t get hot, so you won’t risk setting the star on fire!

8. Hang the star in your window the classic Swedish way.

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Keep your eye on

A stitch in time

Patience and good practice.

Keep it simple and do it well. Make what you love and love what you make.

These are just some of the guiding principles that make Merchant & Mills not only a sew shop and haberdashery but a lifestyle

TEXT by Aimee Swartz | PHOTOGRAPHY by Susanna BlĂĽvarg

SWEETPAULMAG.COM | 19

Formed in 2010 by designer Carolyn Denham and writer/ photographer Roderick Field, Merchant & Mills boasts a delightful collection of fabric: lush mohair, hand-blocked Indian cotton, and everything in between—a range of timeless patterns and superb sewing notions boxed in unexpected utilitarian packaging. Truly a typographer’s dream. Next up from Merchant & Mills are two new books—Essential Skills, a pocket-size handbook of basic sewing techniques, and The Workbook, a go-to guide to fashion a complete wardrobe. In time, the massively creative duo hopes to develop made goods and a curated home wares collection.

We can’t wait!

In the meantime, we sat down for a chat with Carolyn.

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KEEP YOUR EYE ON

AS: What led you to start Merchant & Mills?

CD: A heartfelt desire to put designer-level clothes in the hands of the home sewist to inspire confidence, elegance, and selfexpression from the sound basis of simple, classic patterns.

AS: What’s your design philosophy?

CD: Simplicity is best. Allow the fabric and cut to do the work.

AS: What inspires your work?

CD: Anything from an old shop sign to an iron bridge; evidence of the hand at work in the world.

AS: What are the core values of your business?

CD: We believe in patience and endeavor, using quality tools and materials to achieve genuine satisfaction from a job well done.

AS: What is the best thing about your work?

CD: Seeing a customer walk through the door dressed completely in Merchant & Mills. They always have such a sense of pride.

AS: Do you have a particular fabric or other product that is especially dear to you?

CD: A great deal of investigation and work goes into developing our products. For me, each one has a story, and the best are those that result from a battle between Roderick and myself to create something more than the sum of its parts.

AS: Why is making so important to you?

CD: It’s a therapeutic exercise, something in which you can lose and also become yourself.

AS: What would you say to someone who has never tried to sew?

CD: Driving is much more difficult!

We believe in patience and endeavor, using quality tools and materials to achieve genuine satisfaction from a job well done

save the date!

at

More details coming soon! themakerie.com

April 11 & 12, 2015 Philadelphia, PA

One very specia l crea tive retreat weekend at the urba n outf itte rs corporate ca mpus, home of Anth ropolgie & Terra in.

Featuring modern cr af ting workshops ta ught by world renow n tea chers.

The Perfect Gift. To Give or To Get! Sweet Paul Eat & Make

Charming recipes + Kitchen Crafts You Will Love Available at Amazon, Barnes & Noble, and IndieBound

Sweet Paul Magazine

ANNUAL WEDDING ISSUE

2014/2015

the Wedding issue Click here for the digital edition Click here for the print edition

SWEETPAULMAG.COM | 25

My happy dish

RECIPE by Michael Cunningham | STYLING+ PHOTOGRAPHY by Paul Lowe

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“This dish makes me happy because it combines two of my favorite recipes along with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!”

Oyster Casino Holiday Stuffing Serves 8

10 cups day-old French bread, cut into ¾” cubes 6 strips bacon, cut crosswise into ¼” strips 1 cup red bell pepper, diced 1 cup green bell pepper, diced ½ cup shallots, thinly sliced 1 tablespoon fresh thyme, finely chopped 2 large garlic cloves, minced ²⁄3 cup dry white wine 1 ⁄3 cup fresh lemon juice 1 tablespoon Worcestershire sauce 2 pints fresh oysters, liquor reserved (about 1 cup) Kosher salt & fresh ground black pepper, to taste 1 ⁄3 cup heavy cream ¼ cup+¼ cup Parmigiano-Reggiano, finely grated ¼ cup flat leaf parsley, finely chopped 2 large eggs, beaten 2 cups chicken stock 2 tablespoons butter, diced

“My Happy Dish” recipe winner Michael Cunningham

1. Preheat oven to 350°F. 2. Place the bread cubes in a large bowl.

Set aside.

3. Sauté bacon in heavy, large skillet over medium-low heat until crispy and golden-brown. This will take about 10 minutes.

4. Transfer bacon to a plate lined with paper towel. Reserve bacon drippings in pan.

5. Add peppers, shallots, and thyme to same skillet.

parsley, eggs, and oysters. Toss well but gently.

13. Slowly add chicken stock until evenly and thoroughly moistened but not soupy.

14. Spoon dressing into a buttered casserole dish.

15. Dot top with butter and bake until crisp and golden. This will take about 1 hour and 15 minutes.

16. Remove from oven and top with bacon and remaining Parmigiano-Reggiano.

Serve immediately.

6. Sauté until the shallots are tender and translucent. This will take about 8 minutes.

7. Add garlic and sauté 1 minute until fragrant.

8. Add the wine, lemon juice, Worcestershire sauce, and reserved oyster liquor, salt, and pepper.

9. Simmer until reduced by half.

10. Add heavy cream and remove from heat. Let cool.

11. Add the mixture to the bowl with the bread cubes.

12. Add ¼ cup Parmigiano-Reggiano,

Want to be a“My Happy Dish” Winner?

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

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Books Mister Finch: Living in a Fairytale World Mister Finch My friend Mister Finch's new book invites us to a magical world of stuffed animals and creatures from British folklore. He's such a talented textile artist!

Glitterati Incorporated, $50

Sunday Suppers: Recipes + Gatherings Karen Mordachai For those who yearn to connect around the table, Karen’s simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens.

Clarkson Potter, $33 Top With Cinnamon: Stylish Sweet and Savoury Recipes Izy Hossack Izy Hossack discovered her culinary passions as a young girl watching her food-loving parents in the kitchen. Now at 18, she's releasing her first beautiful cookbook!

Rizzoli New York, $30

What to Bake and How to Bake It Jane Hornby This is a beautiful cookbook for amateur bakers looking to master the classics and expand their repertoires!

Phaidon, $35 Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations Matt Lewis & Renato Poliafito My friends Matt & Renato's third cookbook celebrates a year in desserts! They've got the perfect recipe for every occasion that you could possibly need!

Stewart, Tabori & Chang, $35

Candy Aisle Crafts: Create Fun Projects with Supermarket Sweets Jodi Levine From party decorations to children’s toys, from wearable art to cute gifts, you need look no further than your supermarket shelves for the materials to make these unique (and kid-friendly) food crafts!

Random House, $17

SWEETPAULMAG.COM | 29

Gorg-wanna handmade

IMAGE: Fairyfolk

Christmas tree and Felted candy cane garland, Fairyfolk, $99 etsy.com/shop/Fairyfolk

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1. Christmas DIY paper decoration pack Sam Osborne Store, $21, etsy.com/shop/ SamOsborneStore 2. Burlap monogram christmas stocking Twenty Eight 12, from $36, etsy.com/shop/TwentyEight12

5.

WILL’S FAVORITE

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3. Christmas bell embroidery blank Tiny Lizard Gifts, $5, etsy.com/shop/TinyLizardGifts 4. Geometric mountain inspired Christmas decor Anita Ivancenko, $17, etsy.com/shop/anitaivancenko 5. Set of 3 handmade wooden Christmas trees decoration BartLOVEsky design, $20, etsy.com/shop/ BartLOVEskydesign 6. Cinnamon sticks candle Still Water Candles, $20, etsy.com/shop/ StillWaterCandles 7. Rustic outdoor Christmas tree Souvenir Farm, $59, etsy.com/shop/SouvenirFarm

SWEETPAULMAG.COM | 31

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abramsbooks.com

Will’s picks A Scandi Christmas

This season we’re taking our lead from the effortlessly stylish approach to festive décor in Scandinavia. Let Sweet Paul’s market editor, Will Taylor, show you how to pair cool whites with natural, rustic textures, alongside gentle flashes of seasonal green and red for a sophisticated holiday look

IMAGE: Ferm Living

Christmas tree trim, from $10, fermlivingshop.com

SWEETPAULMAG.COM | 35

IMAGE: Ferm Living

A simple approach to holiday decorating With all the razzmatazz and noise during the festive season, it can pay dividends to embrace a pared-back Scandi approach to Christmas decorating. There’s a distinctly stylish feel to the Scandinavian way of decorating for the holidays that feels oh so calming. Here at Sweet Paul, we think that this is much needed in a season so manic and busy; it’s the ideal way to make your home feel like a festive sanctuary from overcrowded stores and to-do lists.

The great thing about this festive look is that, thanks to its simple elements, you can easily work in existing decorations or treasured family items that you have been decorating with for years. The key to make it work is to edit, edit, edit! Start with a base of festive basics that gently nod to the holidays— think: seasonal foliage, pinecones, and rustic wooden textures.

Utilize the natural beauty of organic materials and elements to tell the story of your space. Fill a bowl on the coffee table with gently glittering pinecones; string holly and ivy across the mantelpiece; place handmade wooden decorations in empty nooks—these organic decorating ideas call on natural elements such as fir, bark, and foliage to deliver effortlessly stylish Christmas decorations.

With your base of natural materials in place, you can then layer in cool, crisp whites as a nod to the snowy Scandinavian landscapes. In amongst the white decorative pieces, place flickering fairy lights, drape paper garlands, and pepper occasional red and green painted pieces. Complete the setting with a suitably scented candle to complete the sensory experience, and fill your home with the scent of pine, clove, clementine, and cinnamon.

Candlestick holder, $134, fermlivingshop

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IMAGE: Rowen and Wren

Will’s tip!

Holiday décor can be both playful and stylish, keeping you and your little ones happy! We love these metal sweet baskets for trimming your tree in true Sweet Paul style Nilly sweet baskets, $15, rowenandwren.com

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W I L L’ S P I C K S

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1. Thyme jardin candle Jayson Home, $55, jaysonhome.com 5.

2. We wish you a merry Christmas wooden tree Mollie and Fred, $8, mollieandfred.co.uk 3. Large driftwood star Design Vintage, $8, designvintage.co.uk 4. Mistltoe-lights Dot Com Gift Shop, $32, dotcomgiftshop.com 5. Metsa green tray Artsy Modern, $32, artsymodern.com

6.

6. Pinecone wreath West Elm, $29, westelm.com 7. Pre-lit birch paper tree John Lewis, $203, johnlewis.com

7.

Will’s tip!

Having guests to stay this festive season? Why not make them feel right at home (and raise a smile or two) with one of these distressed signs hung next to their bed The Most Wonderful Time sign, $24, retreat-home.com

SWEETPAULMAG.COM | 37

noritakechina.com 38 | SWEETPAULMAG.COM WINTER 2014

®

PROP

WORKSHOP

Prop & Surface Rentals 164 West 25th St.10th floor tel. 212.219.8591 www.propworkshopnyc.com

design by Josh Simons, Simonsays Design!

SWEETPAULMAG.COM | 39 pw ad 3 layout.indd 1

9/18/13 11:06 AM

From Mormor’s kitchen Will Santa find the way?

It was almost Christmas and it would not stop snowing.

It snowed 24/7 for almost the whole month of December. The snow piled up above our first-floor windows.

My poor dad had to go out several times a day to plow the driveway. The great thing was that many businesses were closed and both my parents were home all the time. I was five years old, and very happy.

But there was a great dark cloud over all this happiness. With all this snow, how was Santa going to find his way to our house?

Remember, Norwegian Santa does not fly with reindeer, but walks from house to house with his bag of presents. With all this snow, how was he going to be able to make it to all the houses in Norway? I was so worried and drove my parents and Mormor crazy with all my questions.

Little did I know that Santa lived two houses away. Every year, my dad and a neighbor would play Santa in each other’s houses. So while I was worrying about Santa’s visit, they were calm as a lake.

On Christmas morning I was worried out of my mind. I started to make these cardboard signs that I wanted my father to put up outside our house. They must have thought it was cute because they did it. I helped put the signs up, and Mormor came out with her wonderful hot chocolate with toasted nuts and cranberries on top.

And yes, if you’re wondering, Santa did come that year.

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

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Mormor’s Hot Chocolate with Toasted Nuts & Cranberries Serves 4

4 cups whole milk ½ vanilla bean, seeds scraped out 10 oz good quality milk chocolate, cut into pieces ½ cup mixed nuts, toasted 2 tablespoons cranberries 1. Heat the milk and vanilla in a pot.

2. Let it stand for 5 minutes and remove the vanilla bean.

3. Add the chocolate and stir until melted.

4. Pour into mugs and top with nuts and cranberries.

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Gorg-wanna kids

IMAGE: Land of Nod

Merry & Bright decorations, Land of Nod, from $6 landofnod.com

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1. Tingleby wallpaper This Modern Life, $62 per roll, thismodernlife.co.uk 2. Harmonica Land of Nod, $8, landofnod.com

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3. Mini rodini blue stripe rain jacket Scout and Co, $73, scoutandcokids.com 4. Paper coloring costume OMY Shop, $18, omy.fr 5. Willow romper Emerald August, $28, emeraldaugust.com

WILL’S FAVORITE

6. Elephant baby blanket Littlephant, $55, webshop.littlephant.com 7. Perch toddler bed Oeuf, $440, oeufnyc.com

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Tamar’s ornaments I asked one of my favorite artists, Tamar Mogendorff, to design a cute craft project for Sweet Paul’s readers. She came up with these beautiful ornaments for you all.

Tamar’s one-of-a kind soft sculptures are a sight to behold. They are all handmade out of fabric and thread Text by Paul Lowe | Photography by Kristin Gladney

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Star 1. Cut out the template and pin the 2 parts to your fabrics. Cut out your shape.

2. Sew the front to the back. Remember to leave a small hole so you can get the filling in.

3. Fill the ornament and sew up the hole.

4. Add some thread to make a loop so you can hang your star.

Why do you work with textiles?

It was always materials that came handy— old cloths, old curtains, towels… and there was always a needle and a thread, and so I made objects, dolls, and other stuff from textiles. Now I am enjoying the endless world of textiles. It gives me endless opportunities, and it inspires me.

What is your favorite childhood holiday memory?

We used to celebrate Hanukkah, and every year we cut colorful transparent paper (like cellophane) and glued it with margarine on the windows: menorahs, candles, dreidel, and abstract patterns. It was so beautiful at night, walking around and seeing all the colors and shapes in the light. We would also take grapefruit and cut out shapes, put a handle on the side, and place a candle inside. Making these would take the darkness away. It is the holiday of light, after all.

Any ornament-making tips you can give our readers?

Don’t try to make your ornaments perfect.

Try different sizes, fabrics, colors—go with your feelings. But mainly: have fun, enjoy the making. Happy holidays!

For the Star and Moon ornament, you will need:

template at sweetpaulmag.com 2 kinds of fabric, for the back and the front needle & thread scissors cotton filling

You can also make a simple stitched face and add some silver threads on the ends of the star.

Moon 1. Cut out the template and pin the 2 parts to your fabrics. Cut out your shape.

2. Sew the front to the back. Remember to leave a small hole so you can get the filling in.

3. Fill the ornament and sew up the hole.

4. Add some thread to make a loop so you can hang your moon.

Nut You will need:

template at sweetpaulmag.com 3 kinds of fabric, 2 for the front and 1 for the back needle & thread scissors cotton filling gold sewing thread 1. Cut out the template and pin the 2 front parts to your fabrics. Cut out your shape.

2. Pin the 2 front parts to the back fabric and cut out the back.

3. Use the needle and thread and sew the 2 front parts together.

4. Sew the front to the back. Remember to leave a small hole so you can get the filling in.

5. Fill the ornament and sew up the hole.

6. Use gold thread and sew on the “V”s onto the top part of the nut.

7. Add some thread to make a loop so you can hang your nut.

SWEETPAULMAG.COM | 47

Keep track of in all of your favorite places!

Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals.

These are some of my new seasonal favorites. Now is the time, so get pickling!

FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg

58 | SWEETPAULMAG.COM FALL 2013

48 | SWEETPAULMAG.COM WINTER 2014

SWEETPAULMAG.COM | 59

From an award-winning chef and New York Times best-selling author

Get a taste of what Marcus cooks at home

www.marcussamuelsson.com

#MARCUSOFFDUTY

A RUX MARTIN BOOK

SPR I NG 2014

FA L L 2014

S U M M E R 2014

W I N T E R 2014

Download all back issues as PDF files! gumroad.com/sweetpaul SWEETPAULMAG.COM | 49

Gorg-wanna woof I think Hugo must be a mix of a French Bulldog and something Norwegian, because he loves salmon even more than I do!

Whenever I put any form of salmon in his bowl it’s gone within seconds.

I make these balls for myself too, but then add some chopped herbs and, of course, some salt and pepper.

Hugo’s Salmon Balls Makes about 12 balls

3 cups raw salmon filet, no skin or bone, coarsely chopped ¼ cup celery, chopped 1 ⁄3 cup carrot, chopped 1 egg white butter or oil, for frying 1. Place all ingredients in a blender and blend until smooth.

2. Form into walnutsized balls and fry them in oil or butter. A good trick is to brown them on both sides, throw a little water in the pan, and put on a lid.

3. Let them steam for about 2 minutes—that gives them a just-done center.

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

50 | SWEETPAULMAG.COM WINTER 2014

2.

1.

PAUL’S FAVORITE

1. Canvas pet tote red & navy Love Thy Beast, $132, lovethybeast.com 2. Harper bandana Love Thy Beast, $132, lovethybeast.com 3. Kid's pug long-sleeve tee shirt Scout and Co., $42, scoutandcokids.com

3.

4.

4. Larry the long dog tray Mary Kilvert, $33, marykilvert.com 5. All the breeds make up bag Plum & Ashby, $24, plumandashby.co.uk 6. Antique 1920s bronze french bulldog figure Growler, $488, growler-london.co.uk 7. Tartan grey dog sleeping bag Cloud7, $189, cloud7.de

5.

6.

7.

SWEETPAULMAG.COM | 51

One for the season

FOOD+STYLING by Michaela Hayes, Crock & Jar | PHOTOGRAPHY by Paul Lowe

52 | SWEETPAULMAG.COM WINTER 2014

this leather a snack fit for a finicky child or an adult gourmand.

Have fun making this leather on a chilly winter day. The scent of baking apples, maple, and spices is a great way to warm up your kitchen. You can make these little leather wraps special with some pretty packaging, or simply throw them in your bag for a healthy and sweet snack on the go.

Red Apple Leather You can definitely use green apples for this. The coloring comes from a beet— totally delicious and you don’t need to let any beet-phobic folks know. They won’t be able to tell!

2 lbs of apples (about 5 medium apples) 1 lemon, juiced 1 red beet (golf ball sized) 1 tablespoon maple sugar (optional) ½ teaspoon cinnamon, ground ¹⁄8 teaspoon cardamom, ground pinch of salt 1. Preheat your oven to 225˚F. 2. Peel, seed, and chop up apples. Peel and chop up the beet.

3. In a food processor or blender, blend the apples and beet with the lemon juice until smooth.

4. Stir in the sugar, spices, and salt.

As a child, the holidays were always an especially sweet time of year in my house. And by sweet I mean candies and cakes, pies and fudge, cookies… and more candy.

There is always fudge in my mom’s house for Christmas, and sugar cookies to be decorated, sometimes a chocolate chiffon pie or lemon merengue pie, divinity, stockings full of store-bought candy, dishes of pulled sugar candy, and always, always, the special Christmas cake. If I had a serious sweet tooth, I’d be done for.

Historically, I have been known to gain five pounds in one week of holiday visiting.

As an adult, I challenge myself to eat more healthily and seasonally. Like everyone, sometimes I do better than others, and the winter holidays feel like a time to let loose a little and celebrate. So when I think about what I want to put in the stomachs and stockings of the people I love, it’s time to get a little creative.

When looking for a balance between sweet and healthy, fruit is a great place to start. Making fruit leather is a wonderful way to get a little more bang for your fruit buck. Drying concentrates the fruit’s natural sweetness, and adding spices creates a more complex flavor, making

5. Divide the purée in half and spread it in an even layer, ¼” thick, onto 2 parchment lined baking sheets. The rectangles will end being about 9x14” large and will not completely fill the sheet.

6. Bake the leather in the oven until it is dry to the touch, about 1½–2 hours, rotating the pans halfway through. Turn off the oven and allow the leather to cool completely inside.

7. Peel the leather off the parchment and cut it into shapes using scissors.

Roll the shapes in waxed paper and then tissue paper and tie with string for a sweet, healthy treat for your favorite child or adult!

SWEETPAULMAG.COM | 53

Gorg-wanna design

IMAGE: Idyll Home

Large paper star decorations, Idyll Home, $16 each idyllhome.co.uk

54 | SWEETPAULMAG.COM WINTER 2014

1.

2.

1. Abstract one print Xavier and Me, $89, xavierandme.com 2. Black pod vase Koromiko, $61, koromiko.com 3. Christmas reindeer pillow Flossy-p Art, $35, flossypArt.etsy.com 4. Bell taper candle holder In Spaces, $12, in-spaces.com 5. Mango bread boards with a cross In Spaces, $64, skandivis.co.uk

3.

6. Archibald dining table Maisons du Monde, $975, maisonsdumonde.com

4.

WILL’S FAVORITE

7. Smukke black dining chair ABC Home, $295, abchome.com

5.

7.

6.

SWEETPAULMAG.COM | 55

noritakechina.com

JENIS.COM

#BESTGIFTEVER

58 | SWEETPAULMAG.COM WINTER 2014

PHOTOGRAPHY by Linda Xiao

features

WINTER 2014 | ISSUE NO. 19

cookies it's a blue, blue christmas scandanavian we come bearing gifts cozy winter bites shadow boxes pistachio wool black is the new black london shopping guide SWEETPAULMAG.COM | 59

PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

with savory spices

Sichuan Peanut Brittle 60 | SWEETPAULMAG.COM WINTER 2014

Lemon Rosemary Shortbread

Chocolate Chili Icebox Cookies Makes about 4 dozen

1½ cups all purpose flour 1 ⁄3 cup Dutch-processed cocoa powder ¾ teaspoon cinnamon, ground ½ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon baking soda 1½ sticks unsalted butter, at room temperature ¾ cup sugar 1 egg white 1 teaspoon vanilla extract demerara sugar, for rolling 1. Whisk together the first 6 ingredients.

2. Beat butter and sugar until light and fluffy.

3. Add egg white and vanilla and beat to combine. Scrape down sides of bowl.

4. Add the flour mixture and stir just until combined.

5. Turn dough onto a lightly floured surface.

6. Dust your hands with flour and shape into a disc.

7. Cut disc in half and shape each into logs about 8” long and 1½” in diameter.

8. Roll in demerara sugar and wrap well with plastic wrap.

9. Refrigerate until completely chilled, at least 4 hours or up to overnight.

10. Preheat oven to 350ºF. 11. Line baking sheets with parchment paper.

12. Cut into ¼” slices and arrange cookies on baking sheets 1” apart.

13. Bake, in batches if necessary, until cookies are soft but dry. This will take about 9 minutes.

14. Transfer to a wire rack and let cool completely.

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Anise Butter Cookies SWEETPAULMAG.COM | 63

Spiced Ginger Cookies with White Pepper Glaze Makes about 3 dozen Dough:

3¾ cups all purpose flour 1½ tablespoons ginger, ground 1½ teaspoons allspice, ground 1 teaspoon cinnamon, ground 1 teaspoon salt ¼ teaspoon white pepper, ground 2 sticks unsalted butter, at room temperature ½ cup sugar ½ cup dark brown sugar 1 egg 1 teaspoon vanilla extract ½ cup molasses 2 tablespoons honey Glaze:

1 cup confectioners’ sugar ¼ cup white pepper, ground

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4 to 6 tablespoons water, as needed 1. Whisk together the first 6 ingredients.

2. Beat butter and sugars until light and fluffy.

3. Add egg and beat to combine.

4. Add vanilla, molasses, and honey, and mix until thoroughly incorporated.

5. Add the flour mixture in 2 batches, mixing just until combined.

6. Turn dough out onto a lightly floured surface and shape into 3 discs.

7. Wrap each with plastic wrap and refrigerate at least 1 hour or up to overnight.

8. Preheat the oven to 350ºF. 9. Working 1 disc at a time, roll on a lightly floured surface until the dough is ¼” thick.

10. Press with a well floured cookie mold or decorated rolling pin.

11. Cut as needed.

12. Transfer to a baking sheet and repeat with remaining dough. Save your scraps!

They can be patched together and re-rolled.

13. Bake until just set and crisped at edges. This will take about 10 minutes.

14. Transfer to a wire rack to let cool completely.

15. To glaze, mix together all of the ingredients, adding water as needed.

16. Lightly brush the cookies and let stand until the glaze has set.

Spiced Ginger Cookies with White Pepper Glaze

SWEETPAULMAG.COM | 65

Currant Ginger Jam Bars 66 | SWEETPAULMAG.COM WINTER 2014

Currant Ginger Jam Bars Makes 9x9” pan

Fig & Fennel Biscotti Makes about 2 dozen

Bars:

2½ cups all purpose flour 2 teaspoons fennel seeds 1 teaspoon cinnamon, ground 1 teaspoon baking powder ¼ teaspoon salt 1 cup sugar ¼ cup olive oil zest from ½ orange 2 large eggs, room temperature 1 cup hazelnuts, lightly toasted ½ cup dried figs, roughly chopped

1½ sticks unsalted butter+more for greasing, at room temperature ½ cup sugar 1 egg yolk 2 cups all purpose flour ½ teaspoon salt 12 oz jar red currant jelly 2 teaspoons ginger, freshly grated on a microplane Streusel:

4 tablespoons unsalted butter, melted ¼ cup light brown sugar ¾ cup all purpose flour ¼ teaspoon salt 1. Preheat oven to 350ºF. 2. Butter a 9x9” baking dish.

3. Beat the butter and sugar together until light and fluffy.

4. Add the egg yolk and beat until combined.

5. Add the flour and salt and stir until just combined.

6. Press into pan to form an even layer.

1. Preheat oven to 350ºF.

7. Fold in hazelnuts and figs.

8. Pour dough onto baking sheet and shape into a 12x5” rectangle.

9. Place in the oven and bake 20–25 minutes until edges are pale golden and center is set.

10. Remove from oven and reduce temperature to 300ºF. 11. Transfer loaf to cooling rack and let cool 15 minutes.

12. Using a serrated knife, cut biscotti into ½” slices.

13. Arrange biscotti, cut side down.

14. Bake again until dry and lightly golden. This will take about 20 minutes.

15. Transfer to a wire rack and let cool completely.

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the first 5 ingredients.

4. In a large bowl, mix the sugar, olive oil, and zest.

5. Add eggs, 1 at a time, stirring well after each addition.

6. Add flour mixture and stir until just combined.

7. Bake until set and lightly golden at edges. This will take about 25 minutes.

8. Let cool completely.

9. Meanwhile, mix together the jelly and ginger.

10. To make the streusel, mix the butter and sugar.

11. Add the flour and salt and mix until crumbly.

12. Once the base has cooled, spread the jelly mixture into an even layer.

13. Scatter with the streusel topping.

14. Bake until the streusel is lightly golden. This will take about 20 minutes.

15. Let cool completely before cutting into bars.

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Cardamom Crescents 68 | SWEETPAULMAG.COM WINTER 2014

Cardamom Crescents Makes about 3 dozen

2½ cups all purpose flour 1 teaspoon salt ¾ teaspoon cardamom, ground ¾ teaspoon cinnamon, ground 2 sticks unsalted butter, at room temperature 1 cup+2 cups confectioners’ sugar 1 teaspoon vanilla extract 2 cups walnuts, very finely chopped (in food processor)

1. Grease a medium-sized baking sheet with vegetable oil. Have all of your ingredients measured and ready by the stove.

2. Toast peppercorns over medium heat until fragrant.

3. Grind using spice grinder or mortar and pestle until fine.

4. Heat sugar, corn syrup, water, and salt in a medium saucepan over medium heat.

5. Stir to help the sugar melt evenly.

2. Whisk together the first 4 ingredients.

6. Turn the heat to medium-high and boil, swirling the pan occasionally (do not stir) until the sugar starts to color.

3. Beat butter and sugar until light and fluffy.

7. Once the sugar turns chestnut in color, remove from heat.

4. Add vanilla extract and stir to combine.

5. Add the flour mixture and mix, just until combined.

8. Quickly add the peanuts, sesame seeds, butter, and baking soda, and using a wooden spoon, stir to combine.

6. Add walnuts and stir until thoroughly incorporated.

9. Pour onto the prepared pan and spread into a thin, even layer. Let cool completely.

7. Using 1 tablespoon of dough per cookie, shape into crescents and place on baking sheets about 2” apart.

To serve, break into shards.

1. Preheat oven to 350ºF.

8. Bake, in batches if needed, until lightly golden. This will take about 15 minutes.

9. Let cool for 5–10 minutes.

10. Place the remaining 2 cups confectioners’ sugar in a wide, shallow bowl.

11. When the crescents are cool enough to handle but still warm, roll in confectioners’ sugar, then transfer to a wire rack to cool completely.

Lemon Rosemary Shortbread Makes 9x9” pan

3 sticks unsalted butter+more for greasing, at room temperature ¾ cup sugar 3¼ cups all purpose flour 2 tablespoons rosemary, finely chopped 1 teaspoon salt zest from 1 lemon 1. Preheat oven to 350ºF.

12. Once cool, roll in confectioners’ sugar again.

2. Butter a 9x9” baking pan.

Sichuan Peanut Brittle Makes about 1½ lbs

4. In a small bowl, whisk together the remaining ingredients.

vegetable oil, for greasing 1½ teaspoons Sichuan peppercorns 1½ cups sugar ½ cup light corn syrup ¼ cup water ¾ teaspoon salt 1½ cups peanuts, roasted 1 ⁄3 cup black sesame seeds 1 tablespoon unsalted butter 1 teaspoon baking soda

5. Add to butter mixture and mix until combined; dough will remain crumbly.

3. Beat butter and sugar until light and fluffy.

6. Pat dough evenly into prepared pan and prick with a toothpick or skewer about every ½”.

Anise Butter Cookies Makes about 2 dozen Dough:

1 stick unsalted butter, at room temperature ½ cup sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon anise seeds, roughly chopped 2 cups all purpose flour 1 teaspoon salt Icing:

1 cup confectioners’ sugar 1½ tablespoons powdered egg whites ½ teaspoon vanilla extract 3 tablespoons water sanding sugar, for sprinkling 1. Beat butter and sugar until light and fluffy.

2. Add the egg, vanilla extract, and anise seeds and beat to combine.

3. Add flour and salt and mix until a dough forms.

4. Lay out 2 large pieces of plastic wrap.

5. Spoon half of the dough onto each, then wrap and shape into a disc.

6. Refrigerate at least 1 hour or up to overnight.

7. Preheat oven to 350ºF. 8. Working 1 piece of dough at a time, roll on a lightly floured surface until 1⁄8” thick.

9. Cut into decorative shapes with your favorite holiday cookie cutters.

10. Transfer to a baking sheet and repeat with remaining dough. Save your scraps! They can be patched together and re-rolled.

11. Bake until lightly golden. This will take about 10–12 minutes.

12. Transfer to a wire rack and cool completely.

13. Mix all of the icing ingredients together in a bowl.

8. Cool for about 10–15 minutes.

14. Using a small spoon or brush, carefully glaze the cookies and immediately sprinkle with sanding sugar.

Cut shortbread while warm.

15. Let stand until the icing has set.

7. Bake until lightly golden. This will take about 35 minutes.

SWEETPAULMAG.COM | 69

It’s a

blue, blue

Christmas this year Sweet Paul got inspired by his favorite color—blue. This year, he’s using blue velvet, glitter, tinsel, and everything else blue to make his Christmas wish come true CRAFTS+STYLING+PHOTOGRAPHY by Paul Lowe

70 | SWEETPAULMAG.COM WINTER 2014

Tinsel Snowflake

Trees

Advent Calendar

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Tinsel Snowflake These are so pretty and really easy to make. Craft stores have tinsel pipe cleaners in all colors.

Flower

You will need:

5 tinsel pipe cleaners wire cutter 4 small glass beads hot glue gun & hot glue 1. Take 3 cleaners and twist them all together in the middle.

2. Cut the 2 remaining cleaners into 6 equal parts and twist them on the ends of each long cleaners to create a snow flake.

3. Hot glue the beads in the center of the snowflake.

Trees Here I used bottle brush trees that I fixed up to be more festive. They’re really cute as a grouping on a mantel or a table.

You will need:

bottle brush trees, mine are from michaels.com thin velvet ribbon velvet leaves hot glue gun & hot glue 1. Hot glue the end of the ribbon to the underside of the trees and twist the ribbon around.

2. Hot glue the ribbon to the top and cut off.

3. Hot glue the leaves to the top.

Advent Calendar These are small jewelry boxes that I painted.

They’re great because you can reuse them year to year. Super cute on a silver tray or hanging from an old hanger.

You will need:

25 small boxes, mine are from containerstore.com craft paint in 2 colors ribbons cut out numbers, these are printed out on a home printer hot glue gun & hot glue plastic deer 1. Paint the lids and bottoms of the boxes using craft paint. Let dry.

2. Fill boxes with small gifts and tie little ribbons around them all.

3. Hot glue the numbers on top.

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Wreath

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“Velvet

is one of those forgotten materials that, if done right, can be so beautiful”

Velvet Note Books

SWEETPAULMAG.COM | 75

“Blue

is my favorite color. It makes me calm and happy”

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Honeycomb Ornaments

4. On 1 of the boxes hot glue a little deer as a special little gift.

Flower This can be used as décor on a sideboard, or as a gift topper.

Also cute as a corsage or a hairpin.

You will need:

fabric scraps scissors Q-tips glue silver glitter florist wire hot glue gun & hot glue 1. Make a template of a petal shape and use that to cut out petals in the fabric scraps.

I free-formed it, as I like an organic look.

2. Pull a little on the ends so that you get some loose threads.

3. Hot glue the end of the petals to florist wires.

4. Dip the end of 5 Q-tips in glue and sprinkle with glitter.

Let dry and make them into a small bundle.

5. To assemble the flower, start with the Q-tips and then layer the petals around them.

Work all the way around.

6. Secure the flower by tying a small piece of string just underneath the flower crown.

7. Take a long piece of fabric and glue it to the stem. Twist it around and secure it with some hot glue.

Wreath So simple yet so beautiful.

1. Cut out about 15 leaves from the fabric.

2. Rip long strips of the fabric and secure the end to the ring.

Twist the fabric all the way around and secure the end with some hot glue.

3. Hot glue the leaves to the ring.

4. To hang the wreath, attach more ripped fabric in a loop around the ring.

Velvet Note Books These make such a sweet little gift, and they’re a great way to use fabric scraps.

You will need:

small notebooks velvet ribbons hot glue gun & hot glue scissors 1. Place the velvet around the notebook.

Star of David

2. Glue 1 side first, turn it over, and glue the other side.

3. Use the scissors and cut off the excess fabric all the way around.

4. Hot glue the ribbon into the book as a bookmark.

Honeycomb Ornaments These look intimidating, but once you get the idea it’s quite easy.

You will need:

blue honeycomb paper ornament templates scissors hot glue gun & hot glue string

You will need:

1. Take your template and cut it in half lengthwise.

indigo cotton fabric metal ring scissors hot glue gun & hot glue

2. Place your template on the edge of the honeycomb paper and cut it out. Use very sharp scissor for this.

Blue Star SWEETPAULMAG.COM | 77

Tinsel Tree

3. Fold it out and glue the 2 ends together.

4. Glue the strings on top and hang.

Star of David You will need:

indigo cotton fabric scissors bamboo sticks wooden sticks cutter hot glue gun & hot glue 1. Test your sticks and lay them down to form a star. You might have to cut them off a little if they are too long.

2. Rip the fabric into thin strips.

3. Secure the end to the sticks and twist the fabric all the way and secure the end with some hot glue.

4. Glue 3 sticks together to form a triangle and glue 2 triangles on top of each other to form a star.

5. Hot glue the 2 stars together.

metal cutter flower foam container, mine is from noritake.com glitter 1. Rip the fabric into thin strips.

2. Hot glue the end to the end of the stick and twist the fabric all the way around it. Secure the end with hot glue.

3. Cut the foam so it fits into your container and place the wooden stick in the foam. Glue it in place.

4. Start twisting the pipe cleaners around the stick, you need 2 to form 4 branches.

5. Work yourself all the way up.

6. Take your cutter and trim the cleaners to that it gets that tree shape.

7. Cover up the foam with glitter.

Spice Plates A cute gift idea—the surface gets a really cool linen effect.

You will need:

Blue Star I just love the star symbol. And you can use the star all year round because you are… yes!

A star!

You will need:

cardboard star craft paint brushes 1. Paint the star. It will need at least 2 coats, depending on the paint you choose.

2. Let it dry.

Tinsel Tree This is such a fun project. It looks complicated but it’s really easy.

You will need:

wooden stick, mine was 12” indigo cotton fabric hot glue gun & hot glue 10 tinsel pipe cleaners

78 | SWEETPAULMAG.COM WINTER 2014

air dry clay linen rolling pin round cookie cutters fabric dye 1. Roll the clay onto the linen, it should be around ½” thick.

2. Use cookie cutters and cut out circles. You can also use a glass.

3. Place on a tray, linen side up. Let them dry. This will take about 14 hours.

4. Once dried, paint them with fabric dye.

Spice Plates

SWEETPAULMAG.COM | 79

TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen

80 | SWEETPAULMAG.COM WINTER 2014

Scandinavian Party like Nordic people: heat up pre-Christmas party the glรถgg and prepare some nibbles.

Christmas can be celebrated all December long!

Christmas Cake SWEETPAULMAG.COM | 81

Glรถgg

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Glögg Glögg, aka mulled wine, is the drink of the season. It warms you up on the coldest day.

Serves 6

1 bottle red wine ¾ cup port wine ½ cup brandy or vodka ½ cup water 8 cardamom pods 1 cinnamon stick ½ orange peel 5 cloves 2¾ cups sugar ½ cup raisins ¼ cup almonds, slivered 1. Mix red wine, port, brandy, water, spices, and sugar in a saucepan.

2. Bring to a boil over medium-high heat; immediately reduce heat to low and simmer for 3 minutes.

Serve the glögg with raisins and almonds.

Vodka Gravlax & Butler Sauce Scandinavian Christmas just doesn’t happen without gravlax! You can have it with dark bread, toast, potatoes, salad, pasta, or even on its own.

Vodka Gravlax:

17 oz salmon fillet, cleaned 2 teaspoons sugar 2 organic lemons, just the zest 1 tablespoon whole white peppercorns 1 tablespoon coarse sea salt ½ tablespoon black pepper, freshly ground 1 tablespoon vodka pumpernickel bread Butler Sauce:

2 tablespoons sugar 4 tablespoons fresh dill, finely chopped 2 tablespoons mustard 1 tablespoon white wine vinegar 3 oz rapeseed oil salt & freshly ground white pepper, to taste

SWEETPAULMAG.COM | 83

1. Sprinkle the sugar over the salmon fillet. This will help the surface of the fish to stay soft.

2. Evenly sprinkle the rest of the seasonings over the fish and add vodka.

Remember to be more liberal with the spices on the thicker parts of the fillet.

3. Wrap the fillet in cling film or a plastic bag.

4. Place a light weight on the fish.

5. Let the fish cure in the fridge for at least 8 hours, preferably overnight.

6. Turn the fish over once during the curing process.

7. Gently wipe the cured salmon with a paper towel.

8. Whisk together the sugar, dill, and mustard.

9. Add the vinegar and whisk thoroughly.

10. Add the oil in a thin stream, whisking vigorously all the while.

11. Season with salt and white pepper.

12. Serve salmon with dark pumpernickel bread and Butler Sauce.

Skagen RĂśra This dish is the Swedish version of a prawn cocktail.

Serves 4

15 prawns, hand-peeled, cooked, ½ red onion, peeled and very finely chopped 3 tablespoons fresh dill, very finely chopped 5 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons sour cream salt & freshly ground black pepper, to taste baby gem salad bread fish roe dill sprigs 1. Mix the prawns with the chopped onion, dill, mayonnaise, lemon juice, and sour cream.

2. Season with salt and pepper and gently mix together.

Serve with baby gem salad, bread, fish roe, or dill sprigs. Personalize this dish to whatever suits you!

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Vodka Gravlax & Butler Sauce Skagen Rรถra

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Flatbread with Beetroot Pesto

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Flatbread with Beetroot Pesto The Finns eat a lot of beetroot around Christmas. The most common way is to chop it up in salad, but the modern way is to blend it to a pesto and have it with flatbread.

Makes 12 flatbreads, 2 cups pesto Beetroot Pesto:

17 oz beetroots, cooked or roasted 4 cloves garlic 3½ oz parmesan cheese, grated 3½ oz cashew nuts or pine nuts ½ cup basil leaves ½ cup olive oil salt & black pepper, to taste Flatbread:

2¼ cups self-raising flour+more for dusting 1 tablespoon sea salt 1 tablespoon baking powder 17 oz natural yogurt For Serving:

blue cheese pine nuts 1. Make the pesto first and have it on hand. Place all the ingredients in a food processor and blend till smooth.

2. For the flatbread, combine flour, salt, baking powder, and yogurt in the bowl of a food processor. Pulse to combine.

3. Cut the dough into 12 pieces and form flat circles with a rolling pin.

4. Preheat a stovetop grill pan over medium high. Do not oil.

5. Place bread on hot grill and cook without touching about 1–2 minutes.

6. Turn and continue to cook 1–2 minutes more or until bread has puffed up.

Serve immediately with beetroot pesto, blue cheese, and pine nuts.

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Lamb Meatballs with Tzatziki Dip

88 | SWEETPAULMAG.COM WINTER 2014

Lamb Meatballs with Tzatziki Dip Everybody loves meatballs. These tiny balls are hand rolled with minced lamb and seasoned extra juicy with goat cheese. Complete with Greek tzatziki.

Makes about 20 meatballs, 1½ cups tzatziki Meatballs:

17 oz lamb mince 1 large egg, lightly beaten 1½ cups breadcrumbs, fresh 2 garlic cloves, crushed 3 tablespoons fresh thyme, finely chopped 3½ oz goat cheese, crumbled 2 tablespoons olive oil salt & black pepper, to taste Tzatziki Dip:

1 cucumber, grated 12 oz Greek yogurt 2 cloves garlic, finely chopped 3 tablespoons fresh dill, very finely chopped 1 tablespoon lemon juice dash of extra virgin olive oil salt & black pepper, to taste 1. Combine mince, egg, breadcrumbs, garlic, thyme, and cheese.

2. Season with salt and pepper.

3. Mix to combine.

4. Roll mixture into balls.

5. Heat oil in a large frying pan over medium-high heat.

6. Cook meatballs, turning, for 5–7 minutes, or until browned and cooked through.

7. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.

Cake:

1¾ sticks butter, room temperature 1 cup sugar 3 eggs 4 oz dark chocolate chips 4 oz Brazil nuts or nuts of your choice, crushed ¼ cup dried cranberries 1¼ cups flour 2 teaspoons vanilla sugar 2 teaspoons baking powder

1. Mix together the flour and salt.

2. Add the water and food coloring of your choice little by little, mixing all the while.

3. Let the dough sit for a few hours.

¾ cup smooth fig or cherry jam 17 oz white marzipan or fondant icing 3½ tablespoons icing sugar

4. After letting it rest, you can use it like soft clay to form decorative shapes.

1. Heat the oven to 350°F.

6. Depending on the thickness of your

2. Whip the room-temperature butter and sugar together until foamy.

shapes, it can take hours for them to harden thoroughly. Once they are cool, you can paint them.

3. Add the eggs 1 at a time, beating after each.

5. Bake your finished works of art in the oven at 212°F.

4. In a separate bowl, combine the chocolate chips, nuts, cranberries, flour, baking powder, and vanilla sugar.

5. Fold the flour mixture into the butter and sugar, and then fold in the chopped figs.

6. Pour the batter into a non-stick spring-form cake pan (around 9” in diameter). Bake on the lowest oven rack for around 1 hour or until the cake is cooked through, but be careful not to dry it out by overbaking.

Salt Dough for Crafts

7. Let the cake cool completely.

8. Spread the jam over the top and sides of the cake.

9. Warm the fondant icing with your hands.

10. Sprinkle icing sugar on a clean work surface and over a rolling pin.

9. Add a dash of olive oil.

11. Roll out the icing evenly.

10. Season with salt and pepper.

12. Use the rolling pin to lift the icing over the cake.

Christmas Cake Underneath the smooth white surface of fondant icing hides the Christmas cake.

It’s made of nuts, chocolate chips, and cranberries.

Makes about 12 pieces

1¼ cups flour ¼ +2 tablespoons salt ½ cup+2 tablespoons water food coloring

Icing:

8. Combine the yogurt, cucumber, garlic, dill, and lemon juice.

Serve meatballs with tzatziki on top or on the side.

Salt Dough for Crafts This dough should not be eaten! It’s only meant for making crafts.

13. Cut away the excess and smooth the icing over the cake, tucking the edges under the cake itself.

14. If you have extra fondant, use a cookie cutter to cut little shapes to decorate the cake.

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FOOD by Paul Lowe+Paul Vitale | STYLING+PHOTOGRAPHY by Paul Lowe

We come bearing

gifts 6

These are our favorite cookies and cake bars of the season.

They will surely bring a smile to any face, young, old, or animal

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Molasses Pecan Blondies A buttery, extra-spiced molasses cookie base topped with a decadent frosting with pecans and a touch of whiskey. I used instant pudding mix in my frosting, but you could use custard mix if it’s available to you.

Makes 20 bars Cookie Crust:

¾ cup butter, at room temperature 1 cup sugar ¼ cup blackstrap molasses 1 egg 2 cups all purpose flour 1 tablespoon cinnamon, ground 1 teaspoon ginger, ground 1 teaspoon cardamom, ground ¼ teaspoon salt 2½ teaspoons baking soda Topping:

5 tablespoons salted butter, softened ¼ cup heavy cream 2 tablespoons vanilla instant pudding mix 2 cups confectioners’ sugar 1 tablespoon whiskey 1 cup pecans, chopped 1. Preheat oven to 350°F. 2. Cream butter and sugar for 4 minutes in a stand mixer.

3. Add molasses and egg and mix until incorporated.

4. Measure out all dry ingredients into a bowl and mix together with a fork.

5. With mixer on low, slowly add dry ingredients to egg mixture, and mix until fully incorporated.

6. Press dough into a greased 9x9” pan.

7. Bake for 25 minutes.

8. Remove from oven and allow to cool completely.

9. For the topping, cream butter, heavy cream, and pudding mix.

10. Add whiskey (if you don’t want to use whiskey, add vanilla or an extract of your choice) and mix well.

11. With mixer on low, add confectioners’ sugar a bit at a time until all has been incorporated.

12. Add pecans and mix well. The topping should be slightly thicker than a regular frosting.

13. Spread the topping on the Blondies, let set, and cut into bars.

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Raspberry Bar with Easy Caramel Sauce This one is a real reminder of summer for me. The sweet jam is such a great mix with the buttery shortbread. You can add dried fruits and nuts too. The sauce is delicious and really easy to make.

Makes about 16 bars Bar:

1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 2 cups raspberry jam (I love Bonne Maman) Sauce:

1 cup granulated sugar 6 tablespoons butter, salted ½ cup heavy cream 1 teaspoon flaky sea salt

1. In a bowl, beat butter and sugar until creamy.

2. Add the vanilla, flour, and salt, and mix until a smooth dough.

3. Wrap in plastic and let rest in the fridge for 45 minutes.

4. Preheat oven to 360°F. 5. Grease a 9x13” baking pan.

6. Take mixture out of the fridge. Place half in the baking pan and keep the rest for the crumble on top.

7. Prick the bottom with a fork.

8. Spread the jam over and crumble the rest of the shortbread dough on top.

9. Bake for 25–30 minutes or until golden.

10. Cool on a wire rack.

11. Pour the sugar into a dry saucepan.

12. Melt the sugar over medium-low heat. It will begin to get clumpy and then after a few minutes it will melt completely.

13. Once the sugar is completely melted, carefully add butter in 1 tablespoon at a time. Be careful, as the sugar will boil up as you add the butter.

14. Stir to combine the butter completely into the sugar.

15. Finally, drizzle the cream into the caramel while you stir it. It will boil up and sputter. Mix until fully incorporated.

16. Stir the mixture for about 1–2 minutes more, until it reaches your desired consistency. Be careful if you are tasting your caramel, because it’s super hot!

17. Remove from heat and allow to cool.

You can store it for up to 1 week in a sealed container in the fridge. You may want to microwave it slightly before serving or using it as a topping.

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Scotch Ice Cream Bars with Whiskey & Espresso

This recipe is a play on an ice cream flavor I first had in Spain called escoces, or scotch in English. The sweet crust and ice cream pair perfectly with the complex whiskey and bitter espresso flavors

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Scotch Ice Cream Bars with Whiskey & Espresso Makes 14 bars Crust:

2 sleeves graham crackers, crushed into crumbs ²⁄3 cup white sugar 1½ sticks butter, melted Ice Cream:

½ gallon good quality vanilla ice cream, softened but not melted 2 tablespoons whiskey (I love Jameson) Espresso Sugar:

¼ cup white sugar 3 tablespoons instant espresso 1. To make the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl.

2. Spread into a 9x13” pan lined with parchment.

3. Press the mixture down into the bottom of the pan evenly.

4. Put in the freezer for 20 minutes.

5. Prepare your ice cream once it’s soft enough to stir but not completely melted. In a bowl, mix ¼ cup whiskey with the full container of ice cream until it’s fully incorporated.

6. Make the espresso sugar as you would make cinnamon sugar—simply mix the 2 ingredients together.

7. To assemble, spread ²⁄ of your ice cream over the crust.

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8. Sprinkle ²⁄3 of the espresso sugar over the ice cream.

9. Cover with remaining 1⁄3 ice

Coconut & Apricot Bars with Shortbread

cream and spread evenly.

10. Sprinkle on the remaining espresso sugar.

Coconut & Apricot Bars with Shortbread I love these bars. They have a buttery shortbread bottom, sweet jam, and then an almost caramel-flavored coconut on top.

Makes about 20 bars

1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 1½ cups apricot jam (I love Bonne Maman) 2 cups flaked coconut, sweetened 7 oz condensed milk, sweetened 1. In a bowl, beat butter and sugar until creamy.

2. Add the vanilla, flour, and salt, and mix until a smooth dough.

3. Wrap in plastic and let rest in the fridge for 45 minutes.

4. Preheat the oven to 360°F. 5. Take mixture out of the fridge and press it out into a greased 9x13” baking pan.

6. Prick the bottom with a fork.

7. Bake for 20 minutes or until golden.

8. Take it out and spread a layer of jam on top.

9. Top with coconut flakes and finish off with condensed milk.

10. Place it back in the oven for about 28–30 minutes or until golden.

11. Cool on a wire rack and let set.

I like mine to stay in the fridge before serving. It becomes almost like a candy bar.

11. Freeze overnight until set fully.

12. Cut into squares.

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Grapefruit White Chocolate Brownies with Grapefruit Quick Jam

This is a classic fudgy brownie but made with white chocolate and grapefruit instead of the usual dark chocolate. Make a double batch of the quick jam and enjoy it on your morning toast!

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Grapefruit White Chocolate Brownies with Grapefruit Quick Jam Makes 18 bars Bars:

7 tablespoons butter 3 oz white chocolate 1 cup sugar pinch of salt 1 grapefruit, zested 3 tablespoons grapefruit juice, fresh 2 eggs ¾ cup all purpose flour Quick Jam:

2 grapefruit, just fruit and juice ½ pod vanilla seeds ½ cup light brown sugar 1. Heat oven to 350°F. 2. Butter an 8x8” baking pan or line it with parchment.

3. Carefully melt the butter and white chocolate in a saucepan over low heat.

4. Measure the sugar into a mixing bowl.

5. Pour the melted butter and white chocolate combination into the sugar and mix well.

6. Add the zest and grapefruit juice and mix well.

7. Add the eggs and mix well.

8. Add flour and mix well.

9. Pour batter into prepared pan and bake for 20–25 minutes.

10. Remove from oven and allow to cool completely.

11. For the jam, place all the ingredients in a saucepan and let it simmer until thick.

This will take about 20 minutes.

12. Cool and spread on top. Cut into bars.

Pumpkin Spice Bar with Nuts & Warm Bourbon Honey This is a mix between a cake and a bar with an awesome pumpkin spice taste.

Use flaky sea salt, as it will create these

1 teaspoon ginger ¼ teaspoon all spice ½ teaspoon flaky sea salt 1½ cups nuts, coarsely chopped (I used pecans, almonds, and walnuts) ½ cup honey 2 tablespoons bourbon 1. Preheat oven to 360°F. 2. In a bowl, beat eggs, molasses, and sugar until creamy.

3. Add oil, vanilla, pumpkin, and milk, and mix well.

4. Add flour, baking powder, and spices, and mix until you have a smooth batter.

little salt pockets in the dough.

Makes about 20 bars

5. Fill the batter in a greased 9x13” baking pan, and top with the nuts.

2 eggs ½ cup molasses ¼ cup light brown sugar 1 ⁄3 cup vegetable oil 1 teaspoon vanilla extract 1 cup pumpkin purée (not pumpkin pie filling) ¼ cup milk 1¾ cups all purpose flour 1 teaspoon baking powder 1½ teaspoons cinnamon

6. Bake for about 20 minutes or until a cake tester comes out clean.

7. Cool on a wire rack and cut into bars.

8. Heat up the honey and bourbon in a small saucepan—don’t let it boil, just warm.

9. Drizzle the bars with the warm honey mixture.

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Winter’s

bounty

Advent Candle Spheres

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The crisp cold of winter’s short days and long nights yields a plentiful bounty of greens. The season’s harvest will fill your home with the fresh scent of pine and woody shrubs and the deep green colors will remind you that eventually spring will come. But for now, let’s rejoice in our abundance of winter greens!

CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf

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Cupboard Full of Greens

Names for greens, from left to right: Picea oriental (Caucasian Spruce) Picea abies (Norwegian Spruce) Abies nordmanniana (Nordmann Fir) Abies nobilis (Noble Fir)

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Winter Greens Bouquet with Fabric Leaves

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Winter Greens Bouquet with Fabric Leaves

1. Start by soaking the florist foam balls in water.

You will need:

2. Use your scissors and cut small sprigs of the greens.

different kinds of winter greens gold fabric scissors Mod Podge with matte finish wax paper brush 1. Arrange your greens in a bucket or vase.

2. Cut leaf shapes in gold fabric and cover them with Mod Podge.

3. Place the leaves on wax paper and allow them dry completely. They will be stiff.

4. Sprinkle them over the greens like fallen snow.

Woody Herbal Wreath You will need:

woody herbs shrubs thyme eucalyptus rosemary oak scissors florist wire wreath base, you can use Styrofoam or moss star ornament 1. Make small bouquets of your greens.

2. Fasten each small bouquet to the wreath with florist wire by twisting the wire around the wreath of the bouquet a few times.

3. Fasten each sprig to the ball using the floral clamps. Make sure to fill in all the spaces so the balls look nice and full.

Leave a small space at the top of each ball to place your candle.

4. Finish off each ball by wrapping some florist wire around it to ensure that all the sprigs are securely held in place.

5. Stick your candles into the foam at the top of each ball. Make sure that they’re securely set deep into the foam.

Pine Needle Tassels You will need:

pine branches rubber bands ribbons and string scissors 1. Pull the pine needles off the branches.

2. While they still are in your hand, secure each little bundle with a rubber band.

3. Tie some beautiful ribbon and string around each tassel and they are ready to hang!

Cupboard Full of Greens Christmas is about your senses and the idea here is to fill a whole cupboard with different kind of greens. It will smell wonderful and give your house that old fashioned Christmas feel.

3. Place the bouquets close to each other so they covers the whole wreath. Repeat until you have a nice full wreath.

4. Hang with a simple cord and decorate with a star ornament.

Advent Candle Spheres You will need:

4 floral foam balls small floral clamps (these can be bought at a florist supply store) florist wire greens, like pine or spruce scissors 4 candles

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cozy

Winter bites

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

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Fig & Blue Cheese Tarts with Honey

er

Winter is upon us and we need some new ideas for what to serve on those long winter nights. These appetizers work well at any party or if you simply need something extra good for a night in front of the telly SWEETPAULMAG.COM | 105

Pita Chips with Cumin

Hummus with Lemon & Toasted Pine Nuts 106 | SWEETPAULMAG.COM WINTER 2014

Risotto is the perfect wi nter dish. Rich, creamy and satisfying

Fennel & Mushroom Barley Risotto

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Fig & Blue Cheese Tarts with Honey These tarts have all you want: they’re sweet, salty, flaky, and fruity. Every bite is a wonder.

Makes 12

Pita Chips with Cumin So easy, just cut them up and make your own spice oil. So much better then store bought.

Serves 4

1 large sheet of puff pastry pinch of all purpose flour 2 cups blue cheese, crumbled 8 fresh figs, quartered olive oil pepper honey

8 pita breads ½ cup olive oil a few drops Worshestershire sauce ½ lime, just the juice 1 teaspoon cumin ¼ teaspoon pepper ½ teaspoon flaky salt ½ teaspoon thyme ½ teaspoon parsley

1. Preheat oven to 380°F. 2. Roll out the puff pastry in some flour.

3. Use a cookie cutter or a glass to cut out round tarts.

4. Place them on a baking tray covered with parchment paper.

5. Top each with some blue cheese, figs, a little olive oil, and some pepper.

6. Bake until golden. This will take about 15 minutes.

Serve hot or cold with some drizzled honey on top.

Hummus with Lemon & Toasted Pine Nuts Gotta love a good hummus.

This one gets a nutty taste from the toasted pine nuts.

15 oz can of chickpeaas 1 ⁄3 cup tahini 4 tablespoons lemon juice 1 tablespoon pine nuts, toasted salt olive oil, for serving fresh thyme, for serving pita chips 1. Drain and rinse the chickpeas.

2. Place chickpeas, tahini, lemon, and pine nuts in a blender and process until very smooth. If it seems a little too thick just add some water.

3. Spoon into a bowl and serve with a dash of olive oil, pine nuts, and fresh thyme.

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1. Preheat oven to 400°F. 2. Cut the pitas into small wedges and separate the layers.

3. Mix the rest of the ingredients in a bowl and brush them onto the pitas, only on 1 side.

4. Bake in oven for about 6–7 minutes, or until golden and crispy. Be careful as they burn really easy.

Fennel & Mushroom Barley Risotto Risotto is the perfect fall dish. Rich, creamy, and satisfying. I made this with pearl barley, it gives the risotto a new dimension.

Serves 4

3 tablespoons butter 1 yellow onion, finely chopped 1 clove of garlic, finely chopped ½ cup fennel, finely chopped 2 celery stalks, finely chopped 1½ cups pearl barley 6 cups chicken stock, warm 8 oz mixed mushrooms, cleaned 2 tablespoons butter salt & pepper, to taste 1 cup grated Parmesan+more for serving 1 tablespoon butter fennel greens 1. Melt the butter in a large pot and sauté onion, garlic, fennel, and celery until the onion goes soft.

2. Add the barley and stir well so it's coated in butter.

3. Start adding 1 cup of chicken stock at a time, stir well and let simmer until almost all liquid is gone, and then add more. Do this until the barley is gone. It should be al dente—soft but with a hard center.

4. Melt the butter in a pan and fry the mushrooms golden.

5. Stir the Parmesan, butter and half the mushrooms into the risotto and season with salt and pepper.

Serve with extra Parmesan on top and some fennel greens.

Salmon Pastrami You know me, I love my salmon. I’m always trying to come up with new ways to serve it. This is a modern take on classic gravlax.

Makes ½ salmon side, serves 10 people

1 tablespoon black pepper corns 1 tablespoon coriander seeds ¼ cup sea salt ½ cup sugar ½ salmon side, skin on but deboned

1. Crush the pepper and coriander in a mortar or a spice blender.

2. Place in a bowl and add salt and sugar.

Mix well.

3. Place the salmon in a deep ceramic tray and cover with the spice mix.

4. Cover in plastic and place in the fridge for 48 hours.

5. Take it out, scrape most of the spices off, and slice in a 45° angle.

Split Pea Soup with Thyme & Spice Crust This is a recipe my mom always made in the winter. You can also add some smoked ham to it, which will give it a nice smoky flavor.

Serves 8

4 tablespoons olive oil 1 yellow onion, finely chopped 2 celery stalks, finely chopped

Salmon Pastrami

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Split Pea Soup with Thyme & Spice Crust

soup

This takes me back to my childhood in Norway. My mom made this recipe every w i n t e r . And now, so do I

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Scallops with Pistachio & Lemon

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Mushroom Pots with Thyme & Parmesan 112 | SWEETPAULMAG.COM WINTER 2014

1 bunch spring onions, finely sliced 4 cloves garlic, finely chopped 4 sprigs thyme 1 cup split peas 6 to 8 cups vegetable stock salt & pepper, to taste 1 tablespoon black pepper corns 1 tablespoon coriander seeds 1 teaspoon mustard seeds fresh thyme, for serving 1. Heat the oil in a big pan and add onion, celery, spring onion, garlic, and thyme.

2. Sauté it all until the onion goes soft.

This will take about 10 minutes.

3. Add the peas and stock, and let the soup simmer for about 1 hour. The peas should start to break apart. If the soup gets too dry, just add some more stock.

4. Season to taste with salt and pepper.

5. Crush the pepper, coriander, and mustard in a mortar or a spice blender.

6. Spoon the soup into bowls and top with thyme and some of the crushed spices.

Scallops with Pistachio & Lemon Such an easy little appetizer. Scallops are always a treat.

Serves 4

½ cup pistachio nuts, peeled and unsalted 2 tablespoons chives, finely chopped 1 tablespoon olive oil 1 tablespoon lemon juice 2 tablespoons butter 12 sea scallops salt & pepper, to taste ½ lemon, just the grated zest

Mushroom Pots with Thyme & Parmesan This is a dish my dear friend Alexandra makes back in Norway. She always puts on the best spreads and this recipe is a winner every time. You can also serve it on top of buttery toast.

Serves 4

2 tablespoons butter ½ yellow onion, finely chopped 1 celery stalk, finely chopped 6 oz button mushrooms, cut in half 2 cups heavy cream 6 thyme stalks ½ cup Parmesan, grated+extra for serving 4 oz chanterelle mushrooms 2 tablespoons butter salt & pepper, to taste 1. Melt the butter in a pan and add the onion and celery. Sauté until onion is soft.

2. Add the mushrooms and sauté until they start to look golden.

3. Add the cream and thyme and simmer the mixture until ½ the liquid has evaporated.

4. Stir in the Parmesan and season with salt and pepper.

5. Melt the butter in a pan and fry the chanterelles until golden.

Serve the mushrooms in small pans/ pots with the chanterelles on top, fresh thyme, and some extra Parmesan.

1. Finely chop the pistachios and place in a bowl with chives, oil, and lemon juice.

2. Heat the butter in a pan, season the scallops and fry them about 1–2 minutes on each side.

3. Place on a tray and top each scallop with the pistachio mixture.

4. Top each with a few strands of grated lemon zest.

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Shadowboxes STYLING+CRAFTS by Lova Blåvarg | PHOTOGRAPHY by Susanna Blåvarg

Making shadowboxes is great fun.

Go ahead and create a miniature world! Sweet Paul’s Lova Blåvarg made these out of cardboard boxes, vintage toys, illustrations, and her great uncle’s old parts

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2

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1. The dreamy seascape is made from an illustrated girl and golden fish. Yellow glass beads are from Tinsel Trading.

6

2. Use thick cardboard when gluing the trees in this wintery landscape—it will give this shadow box a 3D effect. The sides of the box are covered with pages from an old book. The small white branches are from Tinsel Trading.

3. To create the feeling of an old clock tower, I used bird images from a book, some vintage Meccano, and parts from old watches. The window is cut out of paper. This shadowbox has a small handle on the back, and if you turn it, the Meccano and the small owl turn like the passing of time! The boxes are small matchboxes found at The Conran Shop.

4. Handmade and store bought paper flowers accompany the hand painted face.

5. To create a woodland-inspired shadowbox, I used bird and flower images from books.

The boy, branches, and background are hand painted. You can also use pictures printed from the internet. Glue them just off the background of the box, using thick cardboard. The 3D birds and leaves are from Tinsel Trading.

6. The small porcelain doll is looking through a vintage book page. Both doll and book from Brimfield Market.

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Pistachio

We asked the fabulous Danish cookbook author and chocolate expert Anne Moltke Hansen to create some amazing recipes for us using our favorite nut: the wonderful green pistachio. We love every one of them FOOD by Anne Au Chocolat/Anne Moltke Hansen | PHOTOGRAPHY by Ulf Svane

Yogurt with Caramelized Pistachios & Raw Licorice

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 A rich and

indulgent ice cream full of pistachio flavor and texture 

Pistachio Ice Cream

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PISTACHIOS make breakfast beautiful Pistachio Banana Waffles with Grapefruit, Mint, & Dulcey

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Date & Pistachio Balls

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Blondies with Salted Pistachios & Lemon These blondies ooze with white chocolate and have an interesting twist of zesty lemon and salty pistachios. You can add fresh raspberries or blueberries if you like.

Serves 8–10

.05 oz salted butter 7 7.05 oz white chocolate, chopped (preferably Ivoire 35% from Valrhona) 3 eggs 6.1 oz sugar 4 .4 oz flour ¼ teaspoon salt 3 .5 oz pistachios, salted, roughly chopped 1 organic lemon, zest only 1. Preheat oven to 356°F. 2. Melt the butter in a casserole.

3. Melt the white chocolate over a bain-marie.

4. In a bowl, whisk together eggs, sugar, flour, and salt until light and fluffy.

5. Fold the melted butter and chocolate into the batter.

6. Add the pistachios and lemon zest, pour the blondie batter into a 9x9” baking tin, and bake the blondie cake for 30–35 minutes.

Bake the blondies the day before serving to let the cake set and get the right consistency.

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Yogurt with Caramelized Pistachios & Raw Licorice The combination of velvety smooth yogurt, caramelized crunchy pistachios, and aromatic raw licorice is not only a pleasure for the palate but also a treat for the eyes. Perfect on the breakfast table or as a snack in the afternoon.

Serves 4

3 oz cane sugar 3 oz pistachios, unsalted 2 cups Greek yogurt 2 teaspoons raw licorice powder

1. Caramelize the cane sugar in a pan and add the pistachios.

2. Coat them completely with caramel by turning the pan.

3. Pour the caramelized pistachios onto a baking sheet and let them cool completely.

4. Arrange the yogurt in 4 serving bowls.

5. Roughly chop the pistachios and sprinkle them on top of the yogurt with the raw licorice powder.

Pistachio Ice Cream A rich and indulgent ice cream full of pistachio flavor and texture. If you want a smoother ice cream, blend the pistachio paste even finer.

Serves 4

.6 oz pistachios, unsalted 4 1 cup whole milk 0.6 cup heavy cream 4 egg yolks 1⁄3 cup sugar 1 tablespoon Amaretto liqueur The Day Before: 1. Slightly roast the pistachios in a pan.

2. Bring the milk and cream to boil.

3. Remove from heat and immediately add the pistachios.

4. Cool down and let the pistachios soak in the milk-cream mixture overnight in the fridge.

Next Day: 5. Remove the pistachios from the milk-cream mixture into a food processor and pulse on high speed until it turns into a smooth paste.

6. Bring the milk-cream mixture to boil.

7. Beat the egg yolks and sugar in a bowl with an electric hand mixer until thick and fluffy.

8. As soon as the milk and cream are boiling, pour onto the eggs, stirring constantly with a whisk.

9. Pour the custard mixture back into the casserole and cook over low heat, stirring constantly with a wooden spoon, until it thickens. It should be around 181°F. 10. Cool the cream down in a water bath with ice cubes.

11. Stir in the pistachio paste and turn the cream into ice cream in an ice cream machine.

Date & Pistachio Balls Healthy and delicious date balls with an aromatic taste of cocoa and green crunchiness from the pistachios. No sugar added to these tasty balls—a perfect snack.

30 balls

.05 oz Medjool dates, pits removed 7 7.05 oz almonds, grinded ½ orange, juice only 2 tablespoons cocoa powder ¼ teaspoon sea salt 2 .5 oz pistachios, unsalted, finely chopped 1. Place all the ingredients except pistachios in a food processor.

2. Pulse on high speed until the ingredients come together.

3. Form mixture into 1” balls and roll them in the chopped pistachios.

Pistachio Banana Waffles with Grapefruit, Mint, & Dulcey Crispy yet moist pistachio banana waffles make a beautiful breakfast. Served with fresh slices of tangy grapefruit, marvelous mint, and drizzled with the blond chocolate Dulcey, with its caramelized notes and a twist of salt.

Serves 2 Waffles:

2 ripe bananas, mashed 2 eggs 2 oz pistachios, unsalted, finely grinded 1 teaspoon pure vanilla powder To Serve: 1 grapefruit, cut into sections 1 small handful fresh mint, finely chopped 1 oz Dulcey blond chocolate from Valrhona, melted 1. Whisk together all the waffle ingredients.

2. Heat up your waffle iron and turn it to a medium setting.

3. Cook the waffles.

Serve hot with grapefruit, mint, and Dulcey.

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Wool Handmade wool felted owl etsy.com/shop/darialvovsky Yarn Covered Chair

Sweet Paul’s china squirrel shows you how you can make cozy home décor with wool this winter CRAFT+STYLING+PHOTOGRAPHY by china squirrel

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Handmade Wool Felted Decorative Moths 1. Draw a paper template of the shape you want your moths’ wings to be.

7. Slip plate into each cover and use as a charger under main plates or as a decorative side plate in your home.

2. Allow 4 pieces per moth (an internet search is great for inspiration and to find and print shapes you can trace). As an example, our largest moth is 6" across wings and 4" tall.

Dip Dyed Felted Wool Bowl Make your own style of dip dyed wool bowls for unique home decorations and gifts. Felted wool bowls can be purchased from online stores as well, we bought ours at etsy.com/shop/mymarketstall

3. Cut out the paper templates you have drawn.

4. Collect pieces of vintage wool plaid from old skirts, coats or trousers, charity stores, and markets—all great places to find these vintage treasures.

3. Remove when the color is as intense as you desire (remember the color will appear a lot darker when wet).

6. Pin templates to wool pieces (we used various wool patterns) and cut out.

5. Allow to dry naturally.

8. Stitch moth wings and bodies together. Insert thin black wire pieces for antennae.

9. We glued the moths (using a hot glue gun) to a piece of brown paper and added some random moth names for fun. These look great framed or displayed in small recycled cardboard boxes.

Handmade Woolen Plate Covers 1. Select the plates you would like to cover, place upside down onto paper, and draw a template to be around ½” larger than the plate size.

4. Squeeze excess dye from item and stand on a wire rack.

TIP: to prevent shrinkage do not dip wool felted or bowls in boiling dye liquid.

Woolen Bowtie Pasta 1. Cut 2x2½” rectangles of vintage plaid wool.

2. Trim short ends with pinking shears then simply gather wool together in the center and stitch a few stiches using embroidery cotton to hold together.

Hand Dyed Wool Yarn Hand dying your own wool yarn can yield beautiful and unique colors.

Consider up-cycling bland colored wool that you have at the back of your sewing cupboard. Overdying pale duller color wools can produce the most beautiful muted tones, each with an individual

dyed wool piece (we dipped hand dyed thin wool blanket pieces) or you can use your choice of store bought felt.

lovingly aged appearance, perfect for knitted jumpers and cozy lap rugs.

You can dye any wool yarn—we used handspun yarn.

3. Repeat so you have 2 circles for each plate.

1. Use a wool-approved dye, and follow packet directions.

4. Select the piece you would like to be the top, then fold the other and cut in half.

2. To obtain an uneven color like ours, allow some wool to be immersed in dye longer than other sections of wool.

2. Cut out the template and pin to dip

5. Pin the circles together (joining 2 halves together to make circle on back), with right sides out.

6. Use a contrasting tapestry wool to blanket stitch around edge of circle.

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2. Working with 1 at a time, dip base of a felted bowl into liquid dye mix.

5. Trim pieces of thick interfacing (purchase from craft and fabric stores) to cover wool pieces. Iron interfacing to the reverse side of wool pieces (follow interfacing directions).

7. For the moth bodies, we made tiny little sausage shapes by stitching contrasting material and filling it with cotton wool or wadding.

Hand Dyed Wool Yarn

1. Prepare your choice of dye color using a wool approved dye as per packet directions.

3. Remove when the color is as intense as you desire (remember the color will appear a lot darker when wet).

4. Squeeze out all liquid and dry naturally

on wire racks.

TIP: to prevent wool shrinkage do not allow immerse wool in boiling dye liquid.

Handmade Wool Wall Pennant Make decorative wall pennants using recycled vintage wool. Gather pieces from old skirts, coats, or trousers. Charity stores and markets are great places to find these vintage treasures.

1. Make a paper template of the shape you would like your pennant to be. We used a rectangle 17x12� with the lower corner sections trimmed on an angle to a center base point.

2. Pin template to wool and cut out.

3. Fold top over a found piece of branch, twig, or piece of wooden rod and secure edges together using a hot glue gun.

Dip Dyed Knitted Woolen Lampshade Cover 1. To dip dye, prepare your choice of dye color using a wool approved dye as per packet directions.

2. Wet lampshade cover and gently squeeze out all excess liquid.

3. Dip base of cover into liquid dye mix.

4. Remove when the color is as intense as you desire (remember the color will appear a lot darker when wet).

5. Squeeze the excess dye into the uncolored section of the lampshade cover, then squeeze entire lampshade cover of all liquid. You may need to do this a few times until you reach the desired effect.

6. Allow to dry flat, naturally.

TIP: to prevent shrinkage, do not dip knitted items in boiling dye liquid.

4. Create a hem on the reverse side of pennant, tie string to each end of branch, and hang.

5. If desired, decorate your pennant with appliques or contrasting fabric patches.

Hand knitted woolen lampshade cover etsy.com/shop/ woolpleasure

Handmade wool felted squirrel etsy.com/shop/ darialvovsky

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Wool Felted Decorative Moths

Dip Dyed Felted Wool Bowl

Woolen Plate Covers

Woolen Bowtie Pasta

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Sheep card etsy.com/shop/ NineMaidensStudios Hanging Industrial Lamp Woven in Wool Up-cycle a vintage wire lampshade frame with wool yarn.

1. Wind your choice of wool yarn around the wire shade frame, securing ends with a knot.

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Yarn Covered Chair Decorate chairs or up-cycle an old vintage chair with hand dyed wool yarn. Wind your choice of wool yarn around chair back, and secure at each end with a knot.

Wool Luggage Tag Garland You can make the garland as long as you like, simply choose how many tags you want and use your choice of wool yarns.

This is a great way to use leftover wool.

1. Brush 1 side of each luggage tag with strong cold black coffee, place onto a rack to dry, then repeat on other side. Allow to dry 24 hours or more.

2. Wind your choice of wool yarn around each tag.

3. Use a pencil to write the wool color name on each (optional).

4. Take a long piece of twine. Thread a double thickness of twine through luggage tag’s hole, tie a knot, and repeat with other tags.

5. Hang garland on wall and secure with tape.

Dip Dyed Woolen Blankets Up-cycle old woolen blankets by dip dying with your favorite color hues. Use your old blankets or buy blankets from markets and charity stores, unpattern bland colored blankets will give the best results. I like to trim the blankets to a smaller picnic or lap rug size and remove any fringes.

1. Use a wool approved dye, follow packet directions.

2. To obtain a dip dye effect, thoroughly wet the blanket first, squeeze out excess water.

3. Place half the blanket into the dye; remove when the color is as intense as you desire. (Remember the color will appear a lot darker when wet).

4. Squeeze the excess dye into the uncolored section of blanket, then squeeze entire blanket of all liquid. You may need to do this a few times until you reach the desired effect.

5. Dry naturally.

TIP: to prevent wool shrinkage do not allow dye liquid to boil.

Wool bottle cozy www.etsy.com/shop/ woolpleasure We then hand dyed the bottle cozy using a wool-approved dye.

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BLACK IS THE NEW BLACK WHO SAID THE HOLIDAYS MUST BE RED, GREEN, AND WHITE? FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese

Cider Brined Pork Roast with Apples, Onions, & Dried Plums

BLACK CHERRY Camembert with Black Cherry Compote & Pumpernickel Toasts

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SautĂŠed Kale with Lemon, Garlic, Pine Nuts, & Currants

Blue Potato Dauphinoise

TIP! Carlo’s favorite method for seeding and quartering an apple: 1. Remove stem.

2. Halve the apple, using the large side of a melon baller.

3. Scoop out the center seeds.

4. Cut into quarters.

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BLACK LENTIL

Black Lentils with Radicchio & Speck

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Flourless Chocolate Cake

Espresso Martini

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Sautéed Kale with Lemon, Garlic, Pine Nuts, & Currants Serves 6

Camembert with Black Cherry Compote & Pumpernickel Toasts Serves 6–8

3 tablespoons extra virgin olive oil 10 large cloves garlic, thinly sliced pinch of red pepper flakes 4 lbs Tuscan kale, stemmed and cut into 1” strips ¼ cup pine nuts, toasted ¼ cup black currants ½ tablespoon fresh lemon juice ½ tablespoon zested lemon rind salt & freshly ground black pepper, to taste

½ cups pitted Bing cherries, fresh 4 or frozen 1 cup brandy ½ cup brown sugar 2 strips orange rind 2 cinnamon sticks pumpernickel cocktail bread (you could also use rye cocktail bread) 8 to 10 oz of your favorite Camembert

1. Put extra virgin olive oil, garlic, and red pepper flakes in a large sauté pan.

1. Preheat oven to 375°F.

2. Cook over medium-low heat, stirring occasionally, until garlic begins to turn golden. This will take about 6 minutes.

3. Raise the heat to medium-high, add the kale in small batches, and cook, stirring until all is tender. This will take about 10–12 minutes.

4. Remove from heat, and add toasted pine nuts and currants.

5. Sprinkle with the lemon juice and rind.

6. Season with salt and pepper to taste.

2. Bring cherries, brandy, brown sugar, orange rind, and cinnamon sticks to a boil in a large heavy saucepan; reduce heat to medium-low.

1. Preheat oven to 375°F. 2. Simmer vinegar in a small non-reactive saucepan until reduced to about ¼ cup.

This will take about 8–10 minutes. Once done, set aside.

3. Bring lentils, stock, and salt and pepper to a simmer in a medium saucepan.

4. Simmer, uncovered, until the lentils are just tender. This will take about 25 minutes.

3. Simmer until cherries are softened and start to release juices. This will take about 10 minutes.

5. While lentils simmer, brush both sides of speck with olive oil and place on a baking sheet, being careful not to overlap slices.

4. Using a slotted spoon, transfer cherries to a medium-sized heatproof bowl.

6. Bake until speck is golden brown and crisp. This will take about 8 minutes.

5. Simmer juices until thick enough to coat the back of a spoon. This will take about 30–40 minutes.

7. In a medium saucepan, add butter, stir in celery, onion, garlic, thyme.

Cook, stirring often, until vegetables are softened. This will take about 10 minutes.

6. Pour reduced syrup over cherries.

Allow to cool completely.

7. While compote is cooling, arrange cocktail bread on 2 rimmed baking sheets.

8. Bake until lightly browned. This will take about 6–8 minutes.

9. Remove from oven and cool completely.

Serve the compote with Camembert and pumpernickel toasts. Drizzle a bit of the syrup over top.

Black Lentils with Radicchio & Speck Serves 6

1¼ cups balsamic vinegar 1½ cups black lentils or French green lentils 6 cups chicken stock or water salt & pepper, to taste 6 slices of speck

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3 tablespoons extra virgin olive oil+more for drizzling 2 tablespoons unsalted butter 2 stalks celery, finely chopped 1½ small red onions, finely chopped 2 cloves garlic, finely chopped 4 sprigs fresh thyme 2 heads radicchio

8. Cut radicchio into quarters and drizzle with a bit of olive oil.

9. Season with salt and pepper and roast on a baking sheet until edges are charred.

This will take about 8–10 minutes. (For a little extra char, you can briefly broil after roasting.)

10. Drain lentils and stir into vegetables.

11. Cook together for 1 minute.

To plate, serve speck on top of lentils. Place charred radicchio on top, and drizzle with balsamic syrup and olive oil.

Cider Brined Pork Roast with Apples, Onions, & Dried Plums Serves 6–8

1 tablespoon caraway seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds

1 cup light brown sugar, packed 1 cup kosher salt+more, to taste 2 sprigs+6 sprigs thyme leaves 1 teaspoon black peppercorns, freshly ground+more, to taste 2 cups water 1 qt apple cider, unfiltered 2 cups ice 4 to 5 lbs boneless pork loin roast, tied with kitchen twine 4 gala apples, seeded and quartered 3 medium red or yellow onions, quartered, stem ends intact 1 cup dried plums 4 tablespoons+1 tablespoon olive oil 1. Blend caraway, cumin, and fennel seeds together in a small bowl.

2. Bring brown sugar, 1 cup salt, 2 sprigs thyme, 1 tablespoon seed mixture, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan.

15. Transfer pork to a roasting pan and nestle in among apples, onions, and dried plums.

16. Tuck remaining 6 sprigs of thyme under kitchen twine over top of pork.

17. Roast, turning fruits and vegetables halfway through, until a meat thermometer inserted in the center of pork registers 140°F. This will take about 60–75 minutes.

18. Transfer pork to a cutting board.

Let rest 30 minutes before slicing into medallions.

2. Peel the potatoes and cut them into 1⁄8” thick slices.

4. Butter the dish generously.

6. Seal bag and chill at least 8 hours.

5. Layer the potato slices in the dish.

7. Remove pork from brine and pat dry.

Let sit at room temperature for 1 hour.

6. Season cream with nutmeg, salt, and pepper to taste.

8. Preheat oven to 425°F, and place rack in lower third of oven.

7. Pour over potatoes and bake for 1–1½ hours, until the cream has been absorbed by the potatoes, and tops are golden.

12. Season pork with salt and pepper and rub all over with the ground seeds.

13. Heat the remaining 1 tablespoon of olive oil in a large skillet over mediumhigh heat.

14. Cook pork until browned on all sides.

This will take about 8–10 minutes.

4. Beat the egg yolks with half of the sugar.

5. Fold in the melted butter and chocolate mixture.

6. Beat egg whites until frothy, using an electric mixer.

8. Fold in the beaten egg whites.

3. Cut the cloves of garlic in half and rub them around the inside of a cast-iron or earthenware dish.

11. Using a mortar and pestle, coarsely grind the remaining seed mixture.

3. Break the chocolate into small pieces and melt it, with butter, in a heat-proof bowl, over hot water.

2¼ lbs blue or purple potatoes 2 large cloves garlic 2 tablespoons butter, softened 2½ cups heavy cream pinch of nutmeg, freshly grated salt & pepper, to taste

4. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.

10. Season to taste with salt and pepper, and set aside.

2. Line a 9” spring-form cake pan with non-stick paper and grease the pan.

7. Gradually add the remaining sugar, beating until stiff peaks form.

1. Preheat the oven to 325°F.

9. Toss apples, onions, and plums with 4 tablespoons olive oil in a large roasting pan or rimmed baking sheet.

1. Preheat oven to 350˚F.

Blue Potato Dauphinoise Serves 6

3. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve.

This will take about 4 minutes.

5. Place pork and brine in a 2 gallon, re-sealable plastic bag.

for dusting

9. Bake until a wooden pick inserted in center comes out clean. This will take about 35–40 minutes.

Use a knife to separate the cake from the non-stick paper.

Espresso Martini Serves 4

¾ cup espresso ½ cup Tia Maria ½ cup vanilla vodka 1½ tablespoons agave nectar ice 1. Pour all ingredients into a cocktail shaker.

2. Add ice and shake to chill.

3. Strain into 4 chilled martini glasses.

Flourless Chocolate Cake Serves 10

7 oz semisweet chocolate (45–50% cocoa) 1 cup butter+more for greasing 4 eggs, yolks and whites separated 1 cup sugar 1 teaspoon good vanilla extract 1 teaspoon instant espresso coffee, to bring out the deep chocolate notes (we used Medaglia D’oro) cocoa powder or powdered sugar,

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g and Susanna TEX T by Lova Blåvar

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by Susanna Blåvarg

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We found these lovely teacups in a small shop along Holborn Road

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Labour and Wait in Shoreditch sells beautifully designed hardware and their own enamel lamps

Petersham Nurseries is magical at Christmas. Go here fore some candlelit shopping and a hot cup of tea

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For minimalistic design, try Skandium or Tom Dixon. Paper in any pattern can be found at Shepherds

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If we had to choose our favorite shop in London it would be Green & Stone. We’ve always loved art materials, and this is the most wonderful old-fashioned art shop. They have their own production of porcelain palettes, brushes, and sketchbooks, and a beautiful selection of inks and artist aprons. They sell antique painting sets and also make and sell their own pretty craft kits.

Green & Stone has been located on Kings Road since 1927. In the same area, there are lots of cafés and main street shopping in shops like Habitat, Muji, and Anthropologie.

Green & Stone 259 Kings Road London, SW3 5EL greenandstone.com The best paper shop in London is Shepherds. They specialize in fine art papers and bookbinding materials, and they also hold certified bookbinding courses. They produce a pre-yellowed paper of great quality, perfect for both crafts and repairing old books. Don’t miss their selection of colored leather—the lamb leather is so soft that you won’t want to leave without it.

Shepherds 30 Gillingham Street London, SW1V 1HU bookbinding.co.uk For food shopping, our favorite place is Borough Market. It’s located south of the Thames and has plenty of stalls where you get to taste different mustards, jams, and other goodies. A London-based friend told us to find The Cherry Tree and try their passion fruit curd. Oh my, it’s good! If you’re a ginger fan, ask for their ginger preserve—it is not on the table, but secretly hidden at the back of the stall and only sold to ginger lovers. And don’t miss cheese shop Neal’s Yard Dairy close to the market.

Borough Market 8 Southwark Street London, SE1 1TL boroughmarket.org.uk

Neal’s Yard Dairy 6 Park Street London, SE1 9AB nealsyarddairy.co.uk Entering Skandium feels like coming home for Swedes like us. They carry beautiful and minimalistic Scandinavian designs—all the cups, plates, lamps, and chairs that we are so used to. Before Christmas, they sell a selection of Scandinavian Christmas tree ornaments, so if you want to create a stylish tree this year, this is the place to shop.

Skandium 245-249 Brompton Road London, SW3 2EP skandium.com Petersham Nurseries in Richmond upon Thames, just outside London, is both our favorite café and also our favorite place for buying props, like rusty old tables. The holiday shopping in their old greenhouses is just lovely and the cakes in the teahouse are just as great.

They also serve lunch. If you take the time to get out to Richmond, don’t miss out on taking a walk in Richmond Park, the biggest royal park in London, which contains several hundred wild deer.

They move around freely, so take a walk and you will probably spot them. In the afternoons, before Christmas, there’s also a beautiful Christmas market at nearby Kew Gardens, with stalls selling designed gifts and hot mulled wine.

Petersham Nurseries Church Lane, Off Petersham Road Richmond, Surrey, TW10 7AG petershamnurseries.com

designs and there’s also a nice restaurant on top of the shop. A perfect place for a meal and some rest.

While you’re in northwest London, visit nearby Holborn Road with its stretch of antique shops and cafés. It’s less touristy than Portobello Road and the shops carry a mix of great design and odd stuff.

Tom Dixon Shop Wharf Building, Portobello Dock 344 Ladbroke Grove London, W10 5BU tomdixon.net/shops/london Shoreditch is London’s creative hub and it’s a great area for shopping, especially on Sundays, when Columbia Road has its flower market and the Sunday Up Market is just a few blocks away. Our favorite shops in the area are: Ryantown, paper artist Rob Ryan’s shop, and Labour And Wait, a small shop filled with enamelware, warm Irish socks, and beautiful tools.

Columbia Road Flower Market & Shops London, E2 7RG columbiaroad.info Ryantown 126 Columbia Road London, E2 7RG robryanstudio.com Labour And Wait 85 Redchurch Street London, E2 7DJ labourandwait.co.uk Sunday Up Market Ely’s Yard, The Old Truman Brewery Greater London E1 6QL sundayupmarket.co.uk

Richmond Park Richmond, Surrey, TW10 5HS royalparks.org.uk/parks/richmond-park Kew Gardens Richmond, Surrey, TW9 3AB kew.org Tom Dixon, the super productive British designer, has his own shop in northwest London. It’s filled with all his brilliant

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Pantry confessions We asked one of our favorite style gurus, Kelly Wearstler, what inspires her, her favorite food, and everything else we wanted to know Where do you live?

Los Angeles. It’s close to my design studio and flagship boutique. All of my lifestyle designs, whether home, furniture, or jewelry, are produced locally, so it’s important to be close by. On the weekends, my family and I head to Malibu to relax on the beach.

What inspires you?

I draw inspiration from so many places— food, travel, art, museums, architecture, my new and out-of-print book collection, my children. I’m such a curious person.

I carry my camera and sketchbook with me everywhere and am constantly documenting inspiration on the go. I share quick pics of things that inspire me on my Instagram, @kellywearstler. It’s the best place to catch a glimpse into my world.

Favorite color?

That’s like asking me to choose my favorite child! I love them all. If a client’s not sure which colors to use in their home, I tell them to look in their closet to see which ones they wear most often. These are the colors they’ll be most comfortable living their lives in.

Necessary luxury?

My luxe throws. They’re made with ultra-soft 100% baby alpaca, and are so lovely to cozy up with. I take one with me whenever I travel. It’s the ultimate carryon accessory to have on a chilly airplane.

They’re my go-to holiday gift this year.

Guilty pleasure?

Compartes chocolate. They use the best ingredients, and the packaging is like mini works of art.

Favorite song?

Californication by the Red Hot Chili Peppers. My boys play in a three-piece

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band called The Negotiators. We love music and go to concerts all the time.

Favorite flower?

Forsythia bush. I also love white tulips so much that I put them in my flagship boutique in Los Angeles.

They are pure and simple and contrast nicely against my black and white home accessories.

Last purchase?

My Nespresso Citiz & Milk coffee machine. It’s silver and black, super cleanlooking, and has a steamer on the side.

I also bought their Arpeggio dark roast coffee capsules. They have an intense flavor that I love.

Perfume/cologne?

Flash Back by Olfactive Studio—such a vibrant fragrance. It’s tangy and reminds me of rhubarb tart. Its cedar-base notes keeps it sexy and alluring. I also love Cire Trudon’s Dada candle—such a luxurious, intriguing scent. It has notes of vetiver and mint, and is inspired by one of my favorite art moments, Dada surrealism. They make it in a room spray, too, which is also fantastic.

Favorite restaurant?

Fico in LA is a family favorite. We go there for dinner together at least once a week.

Their pizza is the best—we order their thin crust whole wheat pizza with tons of fresh vegetables. The flavor is just incredible.

Cookbook you can’t live without?

Edible Selby—Todd Selby is such a genius.

His books are so inspiring. His ability to seamlessly move from interior design to food to fashion is incredible. I also like to

browse The New Potato website. Danielle and Laura Kosann do an amazing job of blending the worlds of food, fashion, design, and media.

Ultimate vacation destination?

Paris is just the chicest city. It has this magical energy that makes you feel so special and glamorous. My favorite hotel, the Hotel de Crillon, has so much history and character. The architecture is breathtaking. I’m excited to see it when it re-opens after its renovation is complete next year. The Decorative Arts Museum is mesmerizing. I see something new each time I visit. No trip to Paris is complete without going out to dinner at La Fontaine De Mars. I also have to stop at Rose Bakery—it’s the Parisian version of Urth Caffe, one of my LA favorites. Their organic lattes are the best.

Film idol?

Jane Birkin—she was always iconic. In La Piscine, Slogan, anything; she’s my style icon.

Perfect meal?

The perfect thing is to go out and try new food.

It’s all about taking risks, experiencing new things, and being a curious gal.

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